Ingredients

The following ingredients have 16 Servings
  • 1 boneless beef rump roast (4 lb)
  • 2 cups barbecue sauce
  • 1 bottle (12 oz) dark beer
  • 1 container (6 oz) Greek Fat Free plain yogurt
  • 1/4 cup mayonnaise
  • 1 tablespoon sugar
  • 3 tablespoons apple cider vinegar
  • 1/4 teaspoon salt
  • 4 cups thinly sliced cabbage
  • 2 tablespoons chopped green onions (2 medium)
  • 2 pouches (7.75 oz each) Bisquick™ Complete cheese-garlic biscuits

Instruction

  • Spray 4- to 5-quart slow cooker with cooking spray. Place beef into slow cooker. In small bowl, mix barbecue sauce and beer; pour over beef. Cover; cook on Low heat setting 8 to 10 hours or until beef is tender.
  • Meanwhile, in large bowl, mix yogurt, mayonnaise, sugar, vinegar and salt until smooth. Stir in cabbage and green onions. Cover; refrigerate until ready to serve.
  • About 30 minutes before serving, remove beef from slow cooker; place on cutting board. Shred beef with 2 forks; return to slow cooker to keep warm.
  • Heat oven to 450°F. Make and bake biscuits as directed on pouches, making 8 biscuits per package.
  • To serve, split biscuits in half. Spoon about 1/2 cup beef mixture over each biscuit; top with about 3 tablespoons coleslaw.