Sliced BBQ Beef Sandwiches with Buttermilk Slaw

By Sprig Originals ✓ · cooked up in Sprig

A smoky, budget-friendly barbecue sandwich built the old-school pit way — sliced, not pulled. A smoked-paprika-rubbed chuck roast braises low and slow in the oven until it's fork-tender but still holds together, then gets chilled just long enough to slice cleanly. The slices go for a quick swim in warm tomato-molasses sauce and pile onto a soft bun under crunchy buttermilk slaw. Almost all of the work happens unattended, and the beef is even better made a day ahead.

Ingredients

• 3 1/2 lb boneless beef chuck roast, in one thick piece
• 1 tbsp smoked paprika
• 2 tsp kosher salt
• 2 tsp dark brown sugar
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp coarsely ground black pepper
• 1/2 tsp ground mustard
• 1/4 tsp cayenne pepper
• 2 tbsp vegetable oil

• 1 large yellow onion, sliced 1/2 inch thick
• 4 cloves garlic, smashed
• 1 1/2 cups low-sodium beef broth
• 1/2 cup apple cider vinegar
• 2 tbsp Worcestershire sauce
• 1 tsp liquid smoke (optional)
• 1 bay leaf

• 1 cup ketchup
• 1/4 cup molasses
• 3 tbsp apple cider vinegar
• 2 tbsp yellow mustard
• 1 tbsp dark brown sugar
• 2 tsp smoked paprika
• 1/2 tsp black pepper
• 1 1/2 cups strained braising liquid (from above)

• 6 cups shredded green cabbage (about 1 small head)
• 1 cup shredded carrot
• 1/3 cup mayonnaise
• 1/4 cup buttermilk
• 2 tbsp apple cider vinegar
• 2 tsp granulated sugar
• 1 tsp celery seed
• 3/4 tsp kosher salt

• 6 soft potato or brioche hamburger buns
• 2 tbsp unsalted butter, softened
• sliced dill pickles, for serving

Instructions

1. Heat the oven to 300°F. Pat the chuck roast very dry with paper towels. Stir together the smoked paprika, salt, brown sugar, garlic powder, onion powder, black pepper, ground mustard, and cayenne, then rub it over every surface of the roast, pressing it in. Let the meat sit at room temperature for 20 minutes while the oven heats.
2. Heat the vegetable oil in a large Dutch oven over medium-high until it just begins to shimmer. Sear the roast 4 to 5 minutes per side, including the ends, until a deep mahogany crust forms. Don't rush this — the crust is where most of the barbecue flavor comes from. Transfer the roast to a plate.
3. Reduce the heat to medium and add the onion slices and smashed garlic to the pot. Cook 4 minutes, scraping up the browned bits, until the onions are softened at the edges. Pour in the beef broth, 1/2 cup cider vinegar, Worcestershire, liquid smoke if using, and the bay leaf, and bring to a simmer.
4. Nestle the roast back into the pot along with any juices. The liquid should come about one third of the way up the meat — add water if needed. Cover tightly (lay a sheet of foil under the lid if it fits loosely) and transfer to the oven.
5. Braise for 3 to 3 1/2 hours, flipping the roast once at the halfway mark. You're aiming for an internal temperature of 190 to 195°F: a fork should slide in with almost no resistance, but the roast should still hold its shape when you lift it. If it shreds when nudged, you've gone past sliceable — it will still taste great, just serve it pulled.
6. Transfer the roast to a plate or small baking dish and let it rest 20 minutes. Strain the braising liquid into a fat separator or tall measuring cup, discard the solids, and skim off the fat that rises to the top. Reserve 1 1/2 cups for the sauce.
7. For the cleanest slices, cover the rested roast and refrigerate 1 to 2 hours (or overnight) until firm and cold. Warm beef tears; cold beef slices like a dream. If you're short on time, chill it in the freezer for 30 minutes instead.
8. Make the sauce: in a saucepan, whisk the ketchup, molasses, 3 tablespoons cider vinegar, yellow mustard, brown sugar, smoked paprika, black pepper, and the 1 1/2 cups skimmed braising liquid. Simmer over medium-low, stirring often, for 12 to 15 minutes until it coats a spoon and reduces slightly. Taste and adjust with a splash more vinegar for tang or a pinch of salt.
9. Make the slaw: whisk the mayonnaise, buttermilk, cider vinegar, sugar, celery seed, and salt in a large bowl. Add the cabbage and carrot and toss well. Refrigerate at least 20 minutes so it wilts slightly but stays crunchy; toss again before serving.
10. Slice the chilled beef across the grain into 1/4-inch slices with a long sharp knife, trimming away any large seams of fat or gristle as you go. Keep the slices in stacks so they're easy to lift.
11. Bring the sauce to a bare simmer over low heat. Add the beef slices in batches, submerging them and warming for 2 to 3 minutes per batch, just until heated through and glossy — any longer and they start to fall apart. Move each batch to a warm platter and spoon extra sauce over.
12. Butter the cut sides of the buns and toast them in a dry skillet over medium heat for 1 to 2 minutes until golden. Pile 4 to 5 saucy beef slices on each bottom bun, add a few pickles, mound on the slaw, and close. Serve immediately with the remaining sauce on the side for dunking.

Chef's tips

Nutrition (per serving, estimated)

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