Ingredients:

  • 2 lbs (900g) Beef Chuck Roast, trimmed of excess fat
  • 1 tbsp Olive Oil (15ml)
  • 1 large Onion, chopped (approx. 1 cup, 150g)
  • 2 cloves Garlic, minced
  • 1 tsp Smoked Paprika (5g)
  • 1 tsp Chili Powder (5g)
  • 1/2 tsp Ground Cumin (2.5g)
  • 1/4 tsp Cayenne Pepper (optional, for extra heat) (1g)
  • 1 cup (240ml) Beef Broth
  • 1/2 cup (120ml) Apple Cider Vinegar
  • 1/4 cup (60ml) Worcestershire Sauce
  • 2 tbsp Brown Sugar (30g)
  • 2 tbsp Tomato Paste (30g)
  • 1 tbsp Dijon Mustard (15ml)
  • Salt and Black Pepper to taste
  • 1/2 head Green Cabbage, finely shredded (approx. 4 cups, 300g)
  • 1 medium Carrot, shredded (approx. 1/2 cup, 75g)
  • 1/4 cup Mayonnaise (60ml)
  • 2 tbsp Sour Cream (30g)
  • 1 tbsp Apple Cider Vinegar (15ml)
  • 1 tbsp Granulated Sugar (15g)
  • 1 tbsp Dijon Mustard (15ml)
  • 1/4 tsp Celery Seeds (1g)
  • Salt and Black Pepper to taste
  • 4 Brioche Buns, split
  • 2 tbsp Butter, melted (30g)

Instructions:

  1. In a bowl, combine the smoked paprika, chili powder, cumin, cayenne pepper (if using), salt and pepper. Rub all over the beef chuck roast. Cover and refrigerate for at least 1 hour.
  2. Heat olive oil in a large skillet over medium-high heat. Sear the beef on all sides until browned. This step adds flavor but can be skipped if short on time.
  3. Transfer the seared beef to a slow cooker or Dutch oven.
  4. In the same skillet, sauté chopped onion until softened. Add minced garlic and cook until fragrant.
  5. Pour in beef broth, apple cider vinegar, Worcestershire sauce, brown sugar, tomato paste, and Dijon mustard. Stir well and bring to a simmer.
  6. Pour the BBQ sauce mixture over the beef in the slow cooker/Dutch oven.
  7. Slow Cooker: Cook on low for 6-8 hours, or on high for 3-4 hours, or until the beef is fork-tender. Dutch Oven: Cover and bake at 300°F (150°C) for 3-4 hours, or until the beef is fork-tender.
  8. While the beef is cooking, combine shredded cabbage, shredded carrot, mayonnaise, sour cream, apple cider vinegar, sugar, Dijon mustard, celery seeds, salt, and pepper in a large mixing bowl. Toss well to combine. Cover and refrigerate until ready to use.
  9. Once the beef is cooked, remove it from the slow cooker/Dutch oven and shred it with two forks.
  10. Return the shredded beef to the slow cooker/Dutch oven and toss with the BBQ sauce. Let it simmer for 15-20 minutes to absorb the flavours.
  11. Brush the cut sides of the brioche buns with melted butter and toast them in a skillet or under a broiler until golden brown.
  12. Pile BBQ beef onto the toasted brioche buns. Top with a generous amount of creamy coleslaw.
  13. Serve immediately and enjoy!