Slow Cooker Pulled Beef with Coleslaw
Yields: 6-8 servings Prep time: 15 minutes Cook time: 6-8 hours (on low)
- 3-4 pound chuck roast or brisket
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon chili powder
- ½ teaspoon salt, or to taste
- ¼ teaspoon black pepper, or to taste
- ½ cup beef broth or water
- 8 whole wheat buns or slider rolls
- Your favorite coleslaw (store-bought or homemade)
- Rub the chuck roast or brisket with olive oil. In a small bowl, combine the smoked paprika, garlic powder, onion powder, chili powder, salt, and pepper. Rub the spice mixture all over the beef.
- Place the seasoned beef in the bottom of a slow cooker. Pour the beef broth or water around the sides of the beef.
- Cover the slow cooker and cook on low for 6-8 hours, or until the beef is fork-tender and easily shreds.
- Once the beef is cooked, remove it from the slow cooker and place it on a cutting board. Use two forks to shred the beef.
- Return the shredded beef to the slow cooker and toss it with some of the cooking liquid to keep it moist.
- Serve the pulled beef on whole wheat buns or slider rolls, topped with a generous amount of coleslaw.