Honey Barbecue Pulled Beef Sandwiches with Creamy Dijon Coleslaw. Tender beef, slow braised in an easy, smoky homemade barbecue sauce then served on toasted buns or crusty bread with delicious Creamy Dijon Coleslaw.
Honey Barbecue Pulled Beef Sandwiches with Creamy Dijon Coleslaw
I love low effort recipes like this one, especially on the weekend when you may not have a lot of time to cook. This recipe takes a minimum of advance preparation before going into a low oven to slowly braise to tender perfection all afternoon while you’re busy with other things.
I don’t add the honey and vinegar to the barbecue sauce while the beef braises because I like to preserve the flavor of the beef without penetrating it with sweetness. The spiced tomato, onion and garlic sauce is perfect for braising the beef before the sweet and tangy elements are added to the sauce after the roast is cooked. This way, the pure flavor of the beef and the sweet, tangy flavor of the sauce remain distinct but compliment each other amazingly.
Don’t be afraid to double up on this recipe to feed a large group or to take along to a pot luck supper; it’s been very popular when I have shared it at a couple of gatherings recently. I do like to toast the burger buns or crusty bread slices but it isn’t completely necessary if you want to include them on the buffet table along with the beef and coleslaw so that people can construct their own sandwiches.
Check out our Apple BBBQ Pulled Pork Sandwiches recipe too!
Like this Pulled Beef Sandwiches recipe?
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- 3 – 4 pound blade chuck or cross rib beef roast
- salt and pepper to season the roast
- 1 1/2 cups plain tomato sauce
- 1 medium red onion very finely diced
- 4 cloves garlic finely minced
- 1/2 to 1 tsp chipotle powder to taste depending on spice level you prefer
- 2 tsp smoked paprika
- 2 tsp dry mustard powder
- 1/2 tsp ground cumin
- 1 tsp ground thyme
- 1/2 tsp ground nutmeg
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 cup honey
- 1/4 cup apple cider vinegar
- 2 cups shredded cabbage
- 1 large grated carrot
- 1/2 cup mayonnaise
- 1 1/2 tbsp whole grain Dijon mustard
- 1 tbsp apple cider vinegar
- 3 tbsp sugar or 2 tbsp honey
- salt and pepper to season
Season the beef roast with salt and pepper. heat a couple of tablespoons of vegetable oil in a cast iron or heavy bottom skillet and then brown it on all sides.
Transfer the roast to a covered roasting an or dutch oven.
Stir together the tomato sauce, garlic, onions and all of the spices, salt and pepper.
Pour over the roast, cover and cook in a 325 degree F oven for about 3 hours or a little longer for a larger roast, until the meat is tender and falling apart. I like to turn the roast in the sauce half way through the cooking time.
When cooked, remove the meat, cover with aluminum foil and transfer the sauce in the pan to a small saucepan.
Add the honey and vinegar and simmer for about 15 – 20 minutes or until it thickens to a barbecue sauce consistency.
Using a fork (or just your fingers if the roast has cooled down sufficiently) pull the beef apart in small finger with pieces, removing any excess fat as you go.
Pour the hot sauce over the beef.
Serve on toasted burger buns or artisan crusty bread. I love to serve it with some Creamy Dijon Cole Slaw.
Stir together the mayo, Dijon mustard, vinegar, sugar (or honey), salt and pepper.
Toss together well with the cabbage and carrot.
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