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Classic Slow-Simmered BBQ Beef Sandwiches
Melt-in-your-mouth shredded beef pairs with a bright, crunchy cabbage slaw in these hearty sandwiches. You'll simmer a lean rump roast in a sweet and tangy homemade barbecue sauce right in your Dutch oven, bringing classic cookout flavors indoors. The rich, smoky meat balances beautifully against the quick vinegar-based dressing. It's a comforting meal that easily satisfies a big appetite without keeping you tied to the stove all afternoon.
Ingredients
- 1 (3-lb.) lean beef rump roast
- 1½ cups ketchup
- ¼ cup plus 2 Tbsp. red wine vinegar
- ⅓ cup firmly packed dark brown sugar
- 1 Tbsp. dried onion flakes
- 1 tsp. liquid smoke
- ½ tsp. salt
- ½ tsp. pepper
- ⅛ tsp. garlic powder
- 2½ cups finely shredded cabbage
- ½ cup finely shredded carrot
- 2 Tbsp. white vinegar
- 2 Tbsp. minced sweet pickle
- 1½ Tbsp. sugar
- 1½ tsp. vegetable oil
- ⅛ tsp. celery seeds
- 12 hamburger buns, split and toasted
Instructions
- 1Trim the fat from the beef rump roast. Coat a Dutch oven with cooking spray and set it over medium heat. Add the roast and cook until browned on all sides, turning frequently. Browning builds a deep, savory foundation for the sauce.
- 2Remove the roast from the pan and carefully wipe away the drippings using a paper towel.
- 3Whisk together the ketchup, red wine vinegar, dark brown sugar, dried onion flakes, liquid smoke, salt, pepper, and garlic powder. Return the roast to the Dutch oven, pour the ketchup mixture over the meat, and bring the liquid to a boil.
- 4Cover the pot, lower the heat, and simmer for 4 hours or until the meat becomes very tender. Transfer the roast to a cutting board, leaving the sauce in the pan. Let the meat cool slightly, then shred it using two forks and return the beef to the pot.
- 5Cover the Dutch oven again and cook over medium heat until the shredded beef is completely warmed through, stirring occasionally.
- 6Toss the finely shredded cabbage and carrot together in a large bowl. In a separate small saucepan, mix the white vinegar, minced sweet pickle, sugar, vegetable oil, and celery seeds. Bring this dressing to a boil, stirring occasionally, and let it boil for 1 minute. Boiling helps dissolve the sugar and meld the flavors.
- 7Pour the hot dressing over the cabbage and carrot mixture, tossing gently to coat. Spoon about 1/2 cup of the warm barbecue beef onto the bottom half of each toasted hamburger bun, add 1/4 cup of the slaw, and finish with the top bun.
Notes
- Make ahead: You can cook and shred the beef up to 2 days in advance. Store it in the fridge and reheat gently on the stove before serving.
- Storage: Keep leftover beef and slaw in separate airtight containers in the fridge for up to 3 days.
- Prep tip: Buy pre-shredded cabbage and carrots to save time on the slaw.