This post may contain affiliate links. Please read our privacy policy.

If you are looking for an easy Super Bowl sandwich recipe to please the football fans in your life, definitely take a second and keep reading! This recipe sort of came about as a fluke. I originally planned to make mini pulled pork sandwiches, but I sent the fiancé to the store and he came back with a sixteen dollar beef roast. I was a little irritated at first, but figured it was not worth the effort or time to return a hunk of meat to Kroger and figured I could make it work. Being that I wanted to slow cook dinner, I simply changed up my plan and decided to go with BBQ beef sandwiches instead of pulled pork. The flavor of this BBQ beef is quite delectable and the sauce tastes very similar to Arby’s Sauce, which I love in large doses! This recipe could not be easier and it just might steal the spotlight at your Super Bowl party.

Toss it into the crock pot Sunday morning, and you’ll have the men drooling by game time. I served these up slider style on mini buns with a dollop of homemade cole slaw and alongside potato chips. This made for a very hearty dinner and great leftovers. If you are looking to add something to your Super Bowl Spread, give these a try. Remember to stop back over to let me know how you liked them…I love hearing from my fabulous readers!

Just a note: When I switched to WordPress, I seem to have lost quite a few readers, so if you still like me and want to re-subscribe, you can do so by clicking here.

BBQ Beef Sandwiches and Sweet Slaw


For the BBQ Beef

  • 3 1/2 pounds beef chuck roast
  • 1 cup water
  • 1 tablespoon and 1-1/2 teaspoons white vinegar
  • 2 tablespoons brown sugar
  • 2 tablespoons honey
  • 1 teaspoon dry mustard
  • 2 tablespoons Worcestershire sauce
  • 1 1/2 cups ketchup
  • 1 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/8 teaspoon cayenne pepper
  • 1/4 teaspoon crushed red pepper flakes
  • 2 cloves garlic (minced)

For the Sweet Slaw

  • 1 (16 ounce) bag coleslaw mix
  • 2 tablespoons diced onion
  • 2/3 cup Miracle Whip
  • 3 tablespoons vegetable oil
  • 1/2 cup white sugar
  • 1 tablespoon white vinegar
  • 1/4 teaspoon salt
  • 1/2 teaspoon poppy seeds


For the BBQ Beef

  1. Place the roast into a slow cooker along with the water. Cover, and cook on LOW for 4 hours, or until beef can be easily shredded with a fork.
  2. Shred the beef, removing fat as you go. Remove 1/2 cup of the broth from the slow cooker, and reserve for later.In a medium bowl, mix the vinegar, brown sugar, dry mustard, Worcestershire sauce, ketchup, honey, salt, pepper, cayenne, crushed red pepper and garlic.
  3. Stir into the shredded beef so that the meat is thoroughly coated.
  4. Cover, and continue to cook beef on LOW for an additional 4 to 6 hours. Add the reserved broth only if necessary to maintain moisture.
  5. Serve on mini buns, such as King’s Hawaiian rolls and top with coleslaw.

For the Sweet Slaw

  1. Combine the coleslaw mix and onion in a large bowl.
  2. Whisk together the salad dressing, vegetable oil, sugar, vinegar, salt, and poppy seeds in a medium bowl; blend thoroughly. Pour dressing mixture over coleslaw mix and toss to coat. Chill at least 2 hours before serving.
Both adapted from allrecipes All images and text ©

Follow Jamie on Instagram. We love to see what you're baking from MBA! Be sure to tag @jamiemba and use the hashtag #mbarecipes!

Leave a comment

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.


  1. Dana says:

    do u happen to know how many people this feeds? Or how many buns to buy?

    1. Jamie says:

      I would say 8-10 large servings. I hope this helps. Have a great day.

  2. Joann says:

    I just found your site also, and I was wandering if you could use this recipe for the pork as well. Thanks can’t wait to hear back from you.

    1. MBA says:

      I have never tried this particular recipe with pork, but I am sure it will be delicious as well. Stop back and let us know how it works out!

  3. Shani says:

    Jamie – my family is from the south and we have always put cole slaw on our pulled pork, which tends to be more vinegar-y than tomato-y, and chili dogs, much to the dismay of any one who was dining with us. We have created lots of converts, who now don’t think twice about “getting their slaw on,” but I loved seeing you posting a recipe with the slaw in the sandwich – because it’s so good! People don’t realize what a favor you are doing for them, until they take a bite!

    My family has a Kentucky Derby party and for the last one we celebrated the “frontside” of the race, with all the big hats, mint juleps, and bourbon balls you’d expect. We had a full, Southern buffet – the utmost in civility and Southern charm ;) . This year we are celebrating the “backside” of the race – where the trainers and owners and everyone behind the magic of the day celebrates, and I am planning that bourbon punch will have a spot again on the menu, but so will pulled pork sliders with cole slaw!

  4. Sarah E. says:

    I had a question about this one. First off, I made it tonight and it was delicious. My 3 year old, who had never had coleslaw before, gobbled it down.

    But I’m afraid that I did it incorrectly.

    Do you drain all the juice out of the slow cooker before adding the sauce…or JUST that 1/2 cup?

  5. Taylor says:

    I made this for my stepmom’s birthday and it came out so awesome. It was delicious. I didn’t have cayenne pepper so I used chili powder but I loved it and so did she. IT was so tender and yummy.