Slow Cooker BBQ Beef with Apple Slaw

If you’re looking for something easy and scrumptious this could be it. It is so easy to put together and tastes like it was a lot more complicated to make. I served it open face, to cut some calories, with plain potato chips on the side.


Slow Cooker BBQ Beef with Apple Slaw – serves 8

4 lbs. boneless chuck roast, trimmed of fat, cut into 2″ cubes and seasoned with salt and pepper
2 T canola oil
12 oz. apple cider, apple cider vinegar or one bottle of apple ale (I used apple cider vinegar and it was wonderful!)
1 cup low-sodium beef broth
2 cups ketchup
1 T dry mustard
2 t Worcestershire sauce
2 T pickling spices (I used the one for dill pickles), tied in cheesecloth
1 T apple cider vinegar
Sesame seed topped hamburger buns for serving.
Bread and butter pickles for serving

Brown beef on all sides in oil in batches so as not to crowd, over medium-high heat. Transfer to a 6 to 8 quart slow cooker.

Deglaze skillet with apple cider, vinegar or ale scraping up browned bits.

Add broth and reduce by half – about 15 minutes. Stir in ketchup, mustard and Worcestershire sauce.

I put the ketchup, mustard and Worcestershire sauce in the same container and add all at once.

Add mixture to slow cooker and add pickling spice sachet.

Cover and cook on high 5 hours.

Remove beef from slow cooker and shred using two forks.

Discard pickling spice sachet and transfer braising liquid to a large saucepan and cook over medium-high heat until reduced by half – about 20 minutes. Stir in vinegar. Add beef to sauce and heat through – about 5 minutes.

Lightly broil/toast hamburger buns. Place BBQ on bun, top with pickles, apple coleslaw and sprinkle with chopped parsley.

Green Apple Coleslaw

1/4 cup apple cider vinegar
3 T canola oil
2 T Dijon mustard
2 T minced shallots
1 t honey
1/8 t cayenne pepper
1-14 oz. bag coleslaw mix
2 granny smith apples, cored and julienned
1 cup very thinly sliced red onions
salt and black pepper to taste
1/2 cup fresh parsley

Whisk together first six ingredients.

Combine coleslaw mix, apples and onions in a large bowl and toss with vinaigrette.

Thinly slice cored apples.
Line up cut slices in same direction.
Cut slices into matchstick sizes and then slice in half.

Season with salt and pepper.

Sprinkle with parsley just before serving.

Note: As the size of apples can vary, tweak the ratio of coleslaw mix and apples to your liking. Also, I halved this recipe.


2 thoughts on “Slow Cooker BBQ Beef with Apple Slaw

    1. Thank you! It truly was yummy – even with my “oops” of adding apple cider vinegar instead of apple cider. We really liked it! The apples lent a nice flavor to the slaw. I might try a sweeter apple next time, like a Fuji. I hope you like it! 🙂


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