Ingredients
The following ingredients have 12 Servings
- 2 ¾ – 3 pounds boneless beef chuck roast
- 1 tablespoon avocado oil or olive oil (optional, for searing meat)
- 1 large yellow onion, thinly sliced
- 1 (6-oz.) can tomato paste
- 2 tablespoons Dijon mustard
- 1 ½ tablespoon apple cider vinegar
- ½ cup water
- 2 teaspoons garlic powder
- 1 ½ teaspoon oregano, dried
- 2 teaspoons chili powder
- 2 teaspoons smoked paprika
- 1 teaspoon fine salt
- ½ teaspoon black pepper
- 1 (9-ounce) bag coleslaw mix (shredded green cabbage, carrots, and red cabbage)
- ⅓ cup mayonnaise (such as Primal Kitchen or vegan mayonnaise for egg-free)
- 3 tablespoons apple cider vinegar
- ¼ teaspoon garlic powder
- Salt & black pepper to taste
Instruction
- Place the onions on the bottom of the slow cooker.
- Cut beef roast into 3 chunks, about 1 pound each. If searing meat before placing in the slow cooker, heat 1 tablespoon of oil in a Dutch oven or other large pan over medium-high heat. When the pan is hot, add the all of the beef and cook for 4-5 minutes on each side, turning each piece once.
- Transfer the meat to the slow cooker with the onions.
- In a small bowl, combine the tomato paste, mustard, vinegar, water, garlic powder, oregano, chili powder, paprika, salt, and pepper. Stir well then pour over the beef and onions. Stir to coat the meat and onions.
- Place the lid on the slow cooker and cook on LOW heat for 8-10 hours or until the meat is tender and shreds easily.
- Remove the meat from slow cooker to a baking dish and shred with 2 forks. Return the meat to slow cooker and stir into the onions and sauce before serving.
- To make the Coleslaw: Add the coleslaw mix or cabbage to a medium bowl. To a small bowl, add the mayonnaise, apple cider vinegar, and garlic powder. Whisk well to combine. Taste and season with salt and pepper to taste.
- Store leftover beef and coleslaw may be stored in a separate airtight containers in the refrigerator for up to 4 days. Beef may be frozen for up to 3 months.
