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Honey Barbecue Pulled Beef Sandwiches

Honey Barbecue Pulled Beef Sandwiches with Creamy Dijon Coleslaw

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.
Course Dinner
Cuisine American
Keyword beef, slow cooker
Prep Time 30 minutes
Cook Time 3 hours
Total Time 3 hours 30 minutes
Servings 8 or more servings
Calories 530 kcal
Author Barry C. Parsons

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 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

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.
  5. When cooked, remove the meat, cover with aluminum foil and transfer the sauce in the pan to a small saucepan.
  6. Add the honey and vinegar and simmer for about 15 – 20 minutes or until it thickens to a barbecue sauce consistency.
  7. 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.
  8. Pour the hot sauce over the beef.
  9. 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.

Recipe 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.

The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.