There is something incredibly comforting about the Slow Cooker BBQ Beef with Coleslaw Recipe. It captures the magic of tender, juicy beef slowly cooked to perfection in a blend of smoky and tangy flavors, paired beautifully with a crisp, refreshing coleslaw that adds the perfect balance. Whether you’re planning a family dinner or feeding a crowd, this recipe offers an effortless way to create a mouthwatering meal that feels like a warm hug on a plate.
Ingredients You’ll Need
Ingredients You’ll Need
These ingredients are straightforward but carry the heart and soul of the dish. Each one plays a key role, from the robust, slow-cooked beef to the vibrant, crunchy coleslaw that lightens the plate with bright flavors and texture.
- Boneless beef chuck roast (2 ¾ – 3 pounds): The star of the dish, perfect for slow cooking until tender and shreddable.
- Avocado or olive oil (1 tablespoon): Optional for searing, adds a caramelized crust that locks in flavor.
- Large yellow onion (1, thinly sliced): Provides a natural sweetness and forms a flavorful base in the slow cooker.
- Tomato paste (6-ounce can): Gives a rich, concentrated tomato flavor essential for the BBQ sauce.
- Dijon mustard (2 tablespoons): Adds a subtle tang and complexity to the sauce.
- Apple cider vinegar (1 ½ tablespoons + 3 tablespoons for coleslaw): Brings brightness and a hint of acidity that balances the richness of the beef.
- Water (½ cup): Helps thin the sauce just enough for slow cooking infusion.
- Garlic powder (2 teaspoons for beef + ¼ teaspoon for coleslaw): Boosts savory depth in both components.
- Dried oregano (1 ½ teaspoons): Adds herbal notes enhancing the BBQ flavor.
- Chili powder (2 teaspoons): Offers a mild smoky heat.
- Smoked paprika (2 teaspoons): Imparts a smoky richness without overpowering.
- Fine salt (1 teaspoon) and black pepper (½ teaspoon): Essential seasonings to bring all the flavors together.
- Coleslaw mix (9-ounce bag): Crunchy, fresh shredded veggies to complement the rich beef.
- Mayonnaise (⅓ cup): Creates a creamy dressing that ties the coleslaw together; vegan mayo works just as well.
- Salt and black pepper to taste: To adjust the coleslaw seasoning perfectly.
How to Make Slow Cooker BBQ Beef with Coleslaw Recipe
Step 1: Prepare the Flavor Base
Start by laying the thinly sliced yellow onions on the bottom of your slow cooker. This simple step creates a flavorful bed for the beef to rest on and infuses the sauce with a mild sweetness as it cooks.
Step 2: Sear the Beef for Depth
Cut the beef roast into three roughly equal chunks. Using a little oil heated in a skillet or Dutch oven, sear each chunk over medium-high heat for about 4 to 5 minutes per side. This caramelization forms a beautiful crust that locks in juices and adds a wonderful layer of flavor once it slow cooks.
Step 3: Layer the Beef
Transfer the seared pieces of beef directly on top of the onion bed in your slow cooker. This layering ensures the meat absorbs the subtle sweetness of onions throughout the long cooking process.
Step 4: Make the BBQ Sauce
Whisk together tomato paste, Dijon mustard, apple cider vinegar, water, garlic powder, oregano, chili powder, smoked paprika, salt, and pepper in a small bowl until smooth. This sauce is the heart of the dish—bold, tangy, smoky, and utterly irresistible.
Step 5: Combine and Cook Low and Slow
Pour the prepared sauce evenly over the beef and onions, giving everything a gentle stir to distribute the flavors well. Cover with the lid and cook on low for 8 to 10 hours until the beef becomes fall-apart tender and perfect for shredding.
Step 6: Shred the Beef
Remove the beef from your slow cooker onto a baking dish and shred it carefully using two forks. Then place the shredded meat back into the slow cooker, mixing it into the sauce and onions for that signature, juicy BBQ texture.
Step 7: Prepare the Coleslaw
Combine the coleslaw mix in a medium bowl. In a separate small bowl, whisk together mayonnaise, apple cider vinegar, garlic powder, salt, and pepper. Toss the dressing with the coleslaw just before serving to keep it crisp and vibrant.
Step 8: Time to Serve
Dish out the warm shredded BBQ beef alongside the freshly dressed coleslaw, offering a delectable contrast of smoky richness and cool crunch that will have everyone asking for seconds.
How to Serve Slow Cooker BBQ Beef with Coleslaw Recipe
Garnishes
Fresh garnishes elevate the experience. Consider sprinkling chopped fresh parsley or green onions over the BBQ beef for a pop of color and a subtle herbal brightness. A few pickles on the side bring a tart crunch that plays wonderfully with the smoky meat.
Side Dishes
This meal shines even more when paired with classic BBQ side dishes like buttery cornbread, creamy mashed potatoes, or crispy oven-baked fries. For a lighter contrast, grilled veggies or a simple garden salad work beautifully as well.
Creative Ways to Present
Get a little creative by serving the shredded BBQ beef piled high on toasted sandwich buns, topped with a scoop of the fresh coleslaw. If you’re hosting a casual gathering, consider serving sliders or BBQ beef stuffed in soft pita bread for a fun twist.
Make Ahead and Storage
Storing Leftovers
The beauty of this Slow Cooker BBQ Beef with Coleslaw Recipe is how well it holds up for leftovers. Store leftover beef and coleslaw in separate airtight containers in the refrigerator. The beef stays juicy and flavorful for up to 4 days, while the coleslaw stays fresh and crisp for a couple of days.
Freezing
You can freeze the shredded BBQ beef for up to 3 months in a freezer-safe container or bag. Freeze the coleslaw separately only if you omit the mayonnaise before freezing, as creamy coleslaw doesn’t freeze well. Instead, prepare fresh coleslaw when you’re ready to serve.
Reheating
Reheat the leftover BBQ beef gently in a pan over low heat or in the microwave with a splash of water or extra sauce to keep it moist. Toss the coleslaw fresh or chilled right from the fridge; it’s perfect cold and keeps the meal lively.
FAQs
Can I use a different cut of beef for this recipe?
Absolutely! While chuck roast is ideal for slow cooking because of its marbling and tenderness, you could also try brisket or even short ribs, adjusting the cooking time slightly to ensure perfect tenderness.
Do I have to sear the beef before adding it to the slow cooker?
While searing is optional, it’s highly recommended. It builds deeper flavor and a beautiful texture that slow cooking alone just can’t achieve.
Can I make the coleslaw vegan?
Yes! Simply use a vegan mayonnaise or any plant-based dressing instead of regular mayo to keep the coleslaw light, creamy, and completely vegan-friendly.
Is it possible to make this recipe quicker?
The magic of this dish lies in the slow cooking process that tenderizes the beef and melds flavors. Using a pressure cooker can reduce the time, but slow cooking is best for that melt-in-your-mouth texture.
How spicy is this BBQ beef recipe?
This recipe has mild heat mainly from chili powder and smoked paprika, making it accessible to most palates. You can always adjust the chili powder amount if you like it more or less spicy.
Final Thoughts
If you’re looking for a dish that brings people together with its incredible flavors and comforting vibes, the Slow Cooker BBQ Beef with Coleslaw Recipe is your new best friend. It’s easy to prepare, deeply satisfying, and perfect for any occasion where good food and great company meet. Give it a try—your kitchen and your taste buds will thank you!
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Slow Cooker BBQ Beef with Coleslaw Recipe
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Total Time: 8 hours 15 minutes
- Yield: 10-12 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Description
This Slow Cooker BBQ Beef recipe offers tender, flavorful shredded beef cooked low and slow with a rich blend of spices and a tangy homemade BBQ sauce. Paired perfectly with crisp, creamy coleslaw, this hearty meal is ideal for easy weeknight dinners or gatherings.
Ingredients
Beef and Sauce
- 2 ¾ – 3 pounds boneless beef chuck roast, trimmed
- 1 tablespoon avocado oil or olive oil (optional, for searing meat)
- 1 large yellow onion, thinly sliced
- 1 (6-ounce) can tomato paste
- 2 tablespoons Dijon mustard
- 1 ½ tablespoons apple cider vinegar
- ½ cup water
- 2 teaspoons garlic powder
- 1 ½ teaspoons dried oregano
- 2 teaspoons chili powder
- 2 teaspoons smoked paprika
- 1 teaspoon fine salt
- ½ teaspoon black pepper
Coleslaw
- 1 (9-ounce) bag coleslaw mix
- ⅓ cup mayonnaise (such as Primal Kitchen, or use vegan mayonnaise for egg-free)
- 3 tablespoons apple cider vinegar
- ¼ teaspoon garlic powder
- Salt and black pepper to taste
Instructions
- Prepare onion base: Place the thinly sliced onions at the bottom of the slow cooker to create a flavorful base for the beef.
- Sear the beef: Cut the beef roast into three roughly equal chunks. Heat oil in a skillet or Dutch oven over medium-high heat. Sear each piece for 4-5 minutes per side until a rich, browned crust forms.
- Arrange beef: Transfer the seared beef chunks on top of the onions in the slow cooker.
- Make the BBQ sauce: In a small bowl, whisk together tomato paste, Dijon mustard, apple cider vinegar, water, garlic powder, oregano, chili powder, smoked paprika, salt, and black pepper until smooth.
- Add sauce and cook: Pour the sauce over the beef and onions, gently stirring to coat evenly. Cover and cook on LOW for 8-10 hours until the beef is fork-tender and shreds easily.
- Shred the beef: Remove the meat to a baking dish and shred using two forks. Return the shredded beef to the slow cooker and mix thoroughly with the juices and onions.
- Prepare coleslaw: In a medium bowl, combine the coleslaw mix. In a separate bowl, whisk mayonnaise, apple cider vinegar, garlic powder, salt, and pepper. Toss dressing with coleslaw just before serving.
- Serve and store: Serve warm shredded BBQ beef with coleslaw on the side. Store leftovers in airtight containers; refrigerate up to 4 days or freeze beef up to 3 months.
Notes
- For deeper flavor, searing the beef is optional but recommended.
- Slow cooker times may vary; check beef tenderness after 8 hours.
- Use vegan mayonnaise to make the coleslaw egg-free.
- Leftover shredded beef is great for sandwiches or tacos.
- Store coleslaw dressing separately if preparing in advance to keep it crisp.
