Slow Cooker Pulled Beef Slaw (Printer-friendly)
Tender shredded beef slow-cooked and paired with a fresh tangy slaw on soft buns.
# What you'll need:
→ Pulled Beef
01 - 3 lbs beef chuck roast, trimmed
02 - 1 large yellow onion, sliced
03 - 4 cloves garlic, minced
04 - 1 cup beef broth
05 - 1/2 cup barbecue sauce
06 - 2 tbsp apple cider vinegar
07 - 2 tbsp Worcestershire sauce
08 - 2 tbsp brown sugar
09 - 1 tbsp smoked paprika
10 - 1 tsp ground cumin
11 - 1 tsp chili powder
12 - 1/2 tsp freshly ground black pepper
13 - 1 tsp salt
14 - 2 tbsp olive oil
→ Slaw
15 - 4 cups shredded green cabbage
16 - 1 cup shredded carrots
17 - 1/4 cup mayonnaise
18 - 2 tbsp apple cider vinegar
19 - 1 tbsp Dijon mustard
20 - 2 tsp honey
21 - 1/2 tsp celery seed (optional)
22 - Salt and pepper, to taste
→ Assembly
23 - 6 sandwich buns or rolls
24 - Additional barbecue sauce (optional)
# Method:
01 - Pat beef chuck roast dry and season evenly with salt, pepper, smoked paprika, cumin, and chili powder.
02 - Heat olive oil in a large skillet over medium-high heat. Sear roast on all sides until browned, approximately 3-4 minutes per side.
03 - Layer sliced onions and minced garlic at the bottom of the slow cooker, then place seared beef on top.
04 - Whisk together beef broth, barbecue sauce, apple cider vinegar, Worcestershire sauce, and brown sugar; pour mixture over beef. Cover and cook on low for 8 hours until beef is tender and shreds easily.
05 - Remove beef and shred using two forks. Return shredded beef to slow cooker and mix with cooking juices.
06 - In a large bowl, whisk mayonnaise, apple cider vinegar, Dijon mustard, honey, celery seed, salt, and pepper until combined.
07 - Add shredded cabbage and carrots to dressing. Toss well to coat and refrigerate until serving.
08 - Pile shredded beef onto buns, optionally drizzle with extra barbecue sauce, and top with prepared slaw. Serve immediately.
# Expert Tips:
01 -
- The beef becomes so tender it practically dissolves on your tongue, no knife required.
- Everything cooks hands-off in the slow cooker, so you're free to actually live your day.
- That crisp, tangy slaw cuts through the richness like a perfect counterbalance, making each bite feel fresh.
02 -
- Don't skip searing the beef; that brown crust is flavor you can't get any other way, and it only takes 15 minutes.
- If your slow cooker runs hot, check the beef at 7 hours instead of waiting the full 8; overcooked beef becomes stringy and loses its richness.
- Make the slaw while the beef is cooking so it has time to chill and marry its flavors together.
03 -
- Letting the beef rest for 10 minutes after searing helps it cook more evenly in the slow cooker and stay juicier.
- If your sauce seems thin after cooking, remove the beef and simmer the liquid uncovered on the stovetop for 15 minutes to concentrate the flavors and thicken it up.