Sweet Smoky BBQ Pulled Beef Slaw Wraps (Printer-friendly)
Tender beef chuck slow-cooked in sweet smoky BBQ sauce, topped with crisp cabbage slaw and wrapped in warm tortillas for a hearty handheld meal.
# What You'll Need:
→ For the Pulled Beef
01 - 1.5 lbs beef chuck roast
02 - 1 tbsp olive oil
03 - 1 tsp salt
04 - ½ tsp black pepper
05 - 1 tsp smoked paprika
06 - 1 tsp garlic powder
07 - 1 tsp onion powder
08 - 1 cup sweet smoky BBQ sauce
09 - ½ cup beef broth
→ For the Slaw
10 - 2 cups shredded green cabbage
11 - 1 cup shredded red cabbage
12 - 1 large carrot, julienned
13 - ¼ cup red onion, thinly sliced
14 - 2 tbsp mayonnaise
15 - 2 tbsp Greek yogurt
16 - 1 tbsp apple cider vinegar
17 - 1 tsp honey
18 - Salt and pepper, to taste
→ For Assembly
19 - 4 large flour tortillas
20 - Fresh cilantro or parsley, chopped (optional)
21 - Pickled jalapeños (optional)
# Directions:
01 - Preheat oven to 325°F.
02 - Pat beef chuck roast dry and season with salt, pepper, smoked paprika, garlic powder, and onion powder.
03 - Heat olive oil in a large oven-safe pot or Dutch oven over medium-high heat. Sear beef on all sides until browned, about 2-3 minutes per side.
04 - Add BBQ sauce and beef broth to the pot. Cover tightly with a lid or foil.
05 - Transfer to the oven and cook for 2-2½ hours, or until beef is fork-tender and easily shredded.
06 - While beef cooks, prepare the slaw: In a large bowl, combine green and red cabbage, carrot, and red onion. In a small bowl, whisk together mayonnaise, Greek yogurt, apple cider vinegar, honey, salt, and pepper. Pour dressing over vegetables and toss to coat. Refrigerate until ready to use.
07 - Remove beef from oven. Shred with two forks directly in the pot, mixing with the BBQ sauce.
08 - Warm tortillas in a dry skillet or microwave.
09 - Spread a generous portion of pulled beef onto each tortilla. Top with slaw, fresh herbs, and pickled jalapeños if desired. Roll up and serve immediately.
# Expert Advice:
01 -
- The contrast between tender beef and crisp slaw creates the perfect texture in every bite
- Everything can be prepped ahead so you are not stuck in the kitchen during parties
02 -
- Let the beef rest for 10 minutes before shredding so the juices redistribute instead of running out onto your cutting board
- The slaw needs at least 20 minutes in the fridge to soften slightly and let the flavors meld together
03 -
- A few drops of liquid smoke in the braising liquid takes the smoky flavor to the next level
- Warming your tortillas prevents cracking and makes rolling so much easier