Barbecue Beef Sandwiches with Aioli

Name: Barbecue Beef Sandwiches with Aioli
Prep time: 15 min
Cook time: 4 h
Total time: 4 h 15 min
Yield: 4 sandwiches
Ingredients: 2 lbs beef chuck roast; 1 cup barbecue sauce; 1 onion, chopped; 3 cloves garlic, minced; 1 cup beef broth; Salt and pepper to taste; 1/2 cup mayonnaise; 1 tablespoon Dijon mustard; 1 clove garlic, minced; 1 teaspoon lemon juice; Salt and pepper to taste; 4 sandwich rolls; Sliced pickles (optional); Coleslaw (optional)

Highlighted under: World Table

When I first decided to make barbecue beef sandwiches with aioli, I couldn't have imagined how much flavor would come together in one bite. The tender beef mixed with tangy barbecue sauce and creamy aioli created a delightful explosion of taste. I learned a few tricks along the way, like using slow-cooked beef to enhance the tenderness. This recipe has quickly become a go-to for weekend gatherings, and I love how it combines simple ingredients into something extraordinary, making it a perfect meal for any occasion.

Created by

Anna

Last updated on 2026-01-20T13:18:27.923Z

While experimenting in the kitchen, I stumbled upon the perfect combination of barbecue sauce and creamy aioli for these sandwiches. The key to a mouthwatering sandwich is in the slow-cooked beef, which I let simmer for four hours. This method allows the beef to absorb all those delicious flavors, resulting in tender shreds that practically melt in your mouth.

I also discovered that toasting the bread before assembling the sandwiches makes a world of difference. It adds a lovely crunch that contrasts beautifully with the soft beef and creamy aioli. Trust me; it’s a simple step that elevates the sandwich to an entirely new level!

Why You Will Love This Recipe
Tender, slow-cooked beef infused with rich barbecue flavors
Creamy aioli adds an irresistible tang and depth
Perfect for gatherings, picnics, or a hearty weeknight meal

Secrets to Tender Beef

The slow cooking method for the beef chuck roast is the key to achieving that melt-in-your-mouth texture. Cooking on low heat for about 4 hours allows the collagen in the meat to break down, resulting in exceptionally tender beef. If your slow cooker tends to run hot, check the beef after 3 hours to prevent it from becoming overly dry or tough. You want to be able to pull the meat apart easily with a fork when it's finished.

In addition to ensuring tenderness, don’t underestimate the importance of searing the beef before slow cooking. Searing it on all sides adds a depth of flavor through caramelization, enhancing the overall taste profile of your barbecue beef sandwiches. Aim for a nice golden-brown crust, usually achieved in about 5-7 minutes of cooking on each side over medium-high heat.

Perfecting Your Aioli

Aioli elevates these barbecue beef sandwiches by introducing a creamy, tangy component without overpowering the rich barbecue flavors. It's essential to balance the ingredients properly; the acidity from the lemon juice and the sharpness of Dijon mustard complement the creaminess of mayonnaise. If you find yourself out of Dijon, you can substitute with a little bit of yellow mustard or even horseradish for an extra kick.

For optimal flavor, let the aioli chill in the refrigerator while the beef cooks. This resting time allows the flavors to meld beautifully, enhancing the overall experience of the sandwich. When mixing, aim for a smooth consistency; if the aioli seems too thick, you can thin it out with a small splash of water or additional lemon juice.

Customizing Your Sandwich

Feel free to put your own twist on these sandwiches. Instead of pickles, consider adding sliced jalapeños for a spicy kick or roasted red peppers for a sweet contrast. If coleslaw isn’t your style, try a crisp, shredded lettuce mix for crunch. Each addition can change the flavor profile and add texture, so don't hesitate to experiment with your favorite toppings.

For those looking to prepare this meal ahead, the beef can be cooked a day in advance. Once completed, simply store the shredded beef in an airtight container and refrigerate. When ready to serve, reheat it gently in a pan over low heat to avoid drying out the meat, then assemble your sandwiches just before serving for the best taste experience.

Ingredients

For the Beef

2 lbs beef chuck roast
1 cup barbecue sauce
1 onion, chopped
3 cloves garlic, minced
1 cup beef broth
Salt and pepper to taste

For the Aioli

1/2 cup mayonnaise
1 tablespoon Dijon mustard
1 clove garlic, minced
1 teaspoon lemon juice
Salt and pepper to taste

For Assembly

4 sandwich rolls
Sliced pickles (optional)
Coleslaw (optional)

Ensure you have fresh ingredients for the best flavor!

Instructions

Prepare the Beef

Season the beef chuck roast with salt and pepper. In a large skillet, sear the roast on all sides over medium-high heat. Transfer the beef to a slow cooker and add chopped onion, garlic, and beef broth. Pour barbecue sauce over the top. Cover and cook on low for about 4 hours, until the beef is tender and easily pulls apart.

Make the Aioli

In a bowl, whisk together mayonnaise, Dijon mustard, minced garlic, lemon juice, salt, and pepper until smooth. Set aside in the refrigerator while the beef cooks to let the flavors meld.

Toast the Rolls

Remove the beef from the slow cooker and let it rest for a few minutes. While it rests, slice the sandwich rolls and lightly toast them in the oven or on a skillet.

Assemble the Sandwiches

Shred the beef using two forks. Layer the shredded beef generously onto the toasted rolls. Drizzle with additional barbecue sauce, and top with aioli. Add pickles or coleslaw if desired.

Serve

Serve the sandwiches warm and enjoy the burst of flavors!

Don't forget to serve with extra barbecue sauce on the side!

Pro Tips

For an extra kick, consider adding pepper jack cheese to the sandwiches before serving.

Tips for Serving

These Barbecue Beef Sandwiches are perfect for events and gatherings. I recommend serving them with a side of crispy fries or a fresh salad to balance out the rich flavors. For extra flair, consider setting up a topping bar with various sauces, peppers, and toppings allowing guests to customize their sandwiches to their liking.

To keep sandwiches warm during a gathering, you can wrap them in aluminum foil or use a slow cooker on low to keep everything at the perfect serving temperature. Just be cautious not to leave them for too long, as they can become soggy if sealed tightly.

Storage Tips

Leftover beef can be stored in an airtight container in the refrigerator for up to three days. When reheating, consider adding a splash of beef broth to keep the meat juicy. Microwave on medium heat or reheat in a skillet over low heat until warmed through.

If you want to make this dish in advance and freeze the beef, do so before adding the barbecue sauce. This keeps the flavors at their best. Store the shredded meat in freezer-safe bags for up to three months. Thaw overnight in the refrigerator before reheating and then mix in the sauce just before serving.

Variations and Additions

You can easily spice up the barbecue sauce to suit your taste. Adding a tablespoon of hot sauce or a pinch of smoked paprika can enhance the complexity and bring a new layer of flavor to the beef. Feel free to choose a homemade barbecue sauce or make use of your favorite store-bought version.

For a different twist, swap the beef for slow-cooked pulled pork or shredded chicken. You may need to adjust the cooking time slightly, especially for chicken, which becomes tender in about 3 hours on low. Both options will complement the flavors of the aioli and create a delicious sandwich experience.

Questions About Recipes

→ Can I make this recipe ahead of time?

Yes! You can prepare the beef and aioli in advance, then assemble the sandwiches just before serving.

→ What other toppings can I add?

You can try adding jalapeños, caramelized onions, or even avocado for a unique twist.

→ How should I store leftovers?

Store the leftover beef and aioli separately in airtight containers in the refrigerator for up to 3 days.

→ Can I freeze the beef?

Absolutely! The cooked beef can be frozen for up to 3 months. Just thaw and reheat when ready to use.