MVP Pulled Beef Sandwiches Coleslaw (Print)
Slow-cooked beef piled on soft buns topped with tangy coleslaw for flavorful, satisfying bites.
# What You Need:
→ For the Pulled Beef
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→ For the Coleslaw
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→ For Assembly
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# How to Make:
01 - Preheat oven to 300°F. Pat the beef dry with paper towels and season with salt and pepper. In a large Dutch oven, heat olive oil over medium-high heat. Sear beef on all sides until browned, about 3–4 minutes per side. Remove and set aside. In the same pot, add onion and garlic, sautéing until softened, about 3 minutes. Add smoked paprika, brown sugar, cumin, and chili powder, stirring for 1 minute. Return beef to the pot. Add beef broth, barbecue sauce, apple cider vinegar, and Worcestershire sauce. Bring to a simmer. Cover and transfer to the oven. Cook for 4 hours, or until beef is very tender and shreds easily. Remove beef from the pot. Shred using two forks, discarding excess fat. Return shredded beef to sauce and mix well. Keep warm.
02 - In a large bowl, combine shredded cabbages and carrots. In a separate bowl, whisk together mayonnaise, Greek yogurt, apple cider vinegar, Dijon mustard, sugar, salt, and pepper. Toss vegetables with dressing until evenly coated. Chill until ready to serve.
03 - Lightly toast the buns if desired. Pile generous portions of pulled beef onto the bottom half of each bun. Top with coleslaw. Drizzle with extra barbecue sauce if desired. Place the top bun on and serve immediately.
# Expert Advice:
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- The beef transforms into something impossibly tender after hours of low and slow cooking, practically shredding itself
- That cool creamy coleslaw cuts through the rich meat like a refreshing breeze
- Leftovers somehow taste even better the next day, if they last that long
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- Rushing the searing step is a mistake you will taste later, so take your time getting that nice brown crust
- Letting the beef rest in the sauce for at least 15 minutes after shredding helps every bite stay incredibly moist
- The coleslaw needs at least 30 minutes in the fridge for the flavors to meld and the cabbage to soften slightly
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- If you prefer using a slow cooker, cook on low for 8 hours instead of using the oven method
- Adding a splash of hot sauce to the barbecue sauce creates a spicy variation that some guests will absolutely love