Slow Cooker Pulled Beef Slaw (Print Version)
Tender pulled beef slow-cooked and paired with crisp, flavorful slaw on soft buns for a classic meal.
# What You 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)
# How to Make It:
01 - Pat the beef dry and evenly season with salt, pepper, smoked paprika, cumin, and chili powder.
02 - Heat olive oil in a large skillet over medium-high heat and sear the beef on all sides until deep brown, about 3 to 4 minutes per side.
03 - Place sliced onions and minced garlic into the slow cooker, then set the seared beef on top.
04 - Whisk together beef broth, barbecue sauce, apple cider vinegar, Worcestershire sauce, and brown sugar. Pour the mixture over the beef.
05 - Cover and cook on low for 8 hours until beef is tender enough to shred easily.
06 - Remove beef from slow cooker and shred using two forks. Return shredded beef to the cooker and combine with cooking juices.
07 - In a large bowl, whisk mayonnaise, apple cider vinegar, Dijon mustard, honey, celery seed, salt, and pepper. Toss shredded cabbage and carrots with the dressing. Refrigerate until serving.
08 - Pile shredded beef onto buns, drizzle with extra barbecue sauce if desired, then top with slaw. Serve immediately.
# Expert Hints:
01 -
- It transforms a tough cut of beef into melt-in-your-mouth shreds with almost no active work.
- The tangy slaw cuts through the richness perfectly, so you never feel weighed down.
- Leftovers reheat beautifully and taste even better the next day.
02 -
- Don't skip searing the beef. That caramelized crust adds a depth of flavor you can't get any other way.
- Let the slaw sit in the fridge for at least 30 minutes before serving so the flavors marry and the cabbage softens just a bit.
03 -
- If you have time, make the slaw a few hours ahead so the flavors develop and the cabbage softens slightly.
- Use the leftover cooking liquid as a dipping sauce or drizzle it over rice for an easy side dish.