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Honey Barbecue Pulled Beef Sandwiches with Creamy Dijon Coleslaw

Honey Barbecue Pulled Beef Sandwiches with Creamy Dijon Coleslaw. Tender beef, slow braised in the oven or slow cooker, in an easy, smoky homemade barbecue sauce. Served on toasted buns or crusty bread with delicious Creamy Dijon Coleslaw.

Honey Barbecue Pulled Beef Sandwiches

Honey Barbecue Pulled Beef Sandwiches

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 or slow cooker to slowly braise to tender perfection all afternoon while you’re busy with other things.

A great addition to this recipe are my sandwich rolls for making Philly Cheese Steak Sandwiches.

Cheesesteak Rolls fresh from the oven

Homemade Philly Cheesecake Rolls just out of the oven on a baking sheet.

I don’t add the honey and vinegar to the barbecue sauce while the beef braises because I like to preserve the flavour 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 flavour of the beef and the sweet, tangy flavour of the sauce remain distinct but compliment each other amazingly.

Uncooked cut of beef chuck roast on a cutting board

I like to use Chuck/Blade roast for a pot roasts and for slow cooked recipes.

 

Pulled beef sandwiches to feed a crowd.

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. Especially 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 BBQ Pulled Pork Sandwiches recipe too!

Apple Barbecue Pulled Pork Sandwich shown with homemade baked beans

Apple Barbecue Pulled Pork

You might also like our BLT Salad with Creamy Dijon Dressing and Garlic Herb Croutons to serve with these sandwiches.

Like this Pulled Beef Sandwiches recipe?

You’ll find plenty more to love in our BBQ & Grilling Category and in our Beef Recipes Category.

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Updated July 2018 to include instructions for preparation in a slow cooker.

Honey Barbecue Pulled Beef Sandwiches
Yield: 8 or more servings

Honey Barbecue Pulled Beef Sandwiches with Creamy Dijon Coleslaw

Prep Time: 30 minutes
Cook Time: 3 hours
Total Time: 3 hours 30 minutes

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. The perfect way to feed a crowd on game day and a real pot luck favourite too.

Ingredients

  • 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
  • 1/2 tsp ground nutmeg
  • 1 tsp ground thyme
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1/4 cup apple cider vinegar
  • 1/2 cup honey

For the Creamy Dijon Cole Slaw

  • 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

Instructions

  1. 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.
  2. Transfer the roast to a covered roasting an or dutch oven.
  3. Stir together the tomato sauce, garlic, onions and all of the spices, salt and pepper.
  4. 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.

Reducing the sauce

  1. When cooked, remove the meat, cover with aluminum foil and transfer the sauce in the pan to a small saucepan.
  2. Add the honey and vinegar and simmer for about 15 – 20 minutes or until it thickens to a barbecue sauce consistency.
  3. 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.
  4. Pour the hot sauce over the beef.
  5. Serve on toasted burger buns or artisan crusty bread. I love to serve it with some Creamy Dijon Cole Slaw.

To make the slaw

  1. Stir together the mayo, Dijon mustard, vinegar, sugar (or honey), salt and pepper.
  2. Toss together well with the cabbage and carrot.

Notes

You can use a slow cooker for this recipe as well. Just follow the instructions for browning the roast first, then add it to the slow cooker. Follow the rest of the instructions and cook for about 8 hours on low or until the meat is pull apart tender.

Nutrition Information

Yield

8

Serving Size

g

Amount Per Serving Calories 530Saturated Fat 6gCholesterol 138mgSodium 426mgCarbohydrates 28gFiber 2gSugar 25gProtein 47g

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Jo-Anne

Saturday 29th of November 2014

Barry - I have made this several times and always get rave reviews !! I now have about 10 lbs of leftover cooked roast beef that I need to use up and was wondering how to get the great favor of this recipe without the "soak" time ?

Barry C. Parsons

Tuesday 2nd of December 2014

Ten POUNDS? You could try making a version of the sauce to warm the beef in but to be honest it won't quite be the same.

Pamela

Tuesday 5th of August 2014

Holy smokes - this is definitely a must have in any menu repertoire! I was so impressed at how easy it was, but how amazing the flavors were. A definite requirement is good hearty crusty bread - it made all the difference in the world.

This one will be on repeat. My husband said... you haven't made those pulled beef things in a while. Mhmm.. a whole week!

Barry C. Parsons

Tuesday 5th of August 2014

Ha! That's men and meat for ya! So pleased you enjoyed the recipe.

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