Description
A professional-grade slow-cooked beef roast smothered in a rich, smoky BBQ sauce, topped with a refreshing, tangy homemade coleslaw. The perfect balance of heat, smoke, and crunch.
Ingredients
Scale
- 3 lb Beef Chuck Roast, cubed
- 1 cup BBQ Sauce
- 1/4 cup Brown Sugar
- 2 tbsp Apple Cider Vinegar
- 1 tbsp Smoked Paprika
- 3 cloves Garlic, minced
- 1/2 head Green Cabbage, shredded
- 1 cup Carrots, shredded
- 1/2 cup Mayonnaise
- 2 tbsp Apple Cider Vinegar (for slaw)
- 1 tsp Sugar (for slaw)
- Salt and Black Pepper to taste
Instructions
- Season beef with salt and pepper, then sear in a hot skillet until browned on all sides.
- Place the seared beef in a slow cooker.
- Mix BBQ sauce, brown sugar, smoked paprika, garlic, and 2 tbsp vinegar; pour over the beef.
- Cover and cook on LOW for 8 hours until the meat is tender enough to shred.
- While meat cooks, combine shredded cabbage and carrots with mayonnaise, vinegar, and sugar for the coleslaw.
- Shred the cooked beef with two forks and stir back into the sauce.
- Serve the beef on toasted buns topped with the chilled coleslaw.
- Prep Time: 30 minutes
- Cook Time: 8 hours
- Category: Dinner
- Method: Slow Cooking
- Cuisine: American