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SLOW COOKER

BBQ BEEF

INGREDIENTS:

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BEEF

2 1/3-3 lb. Boneless Beef Chunk Roast

1 Large Yellow Onion, Thinly Sliced

6 oz Can Tomato Paste

2 Tbsp. Dijon Musturd

1 1/2 Tbsp Apple Cider Vinegar

1/2 Cup Water

2 tsp Garlic Powder

1 1/2 tsp Oregano, Dried

2 tsp Chili Powder

2 tsp Smoked Paprika

1 tsp Sea Salt

1/2 tsp Black Pepper 

 

SIMPLE COLE CLAW

1 9 oz Bag Cole Slaw Mix (Shredded Green Cabbage, Carrots, and Red Cabbage)

1/3 Cup Whole 30 Mayo (Such as Primal Kitchen)

3 Tbsp Apple Cider Vinegar

1/4 tsp Garlic PowderSalt And Pepper To Taste

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2 sweet potatoes

INSTRUCTIONS:

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1.  Slice onions and place on the bottom of the slow cooker. 

2.  Cut beef roast into 3 chunks, about 1 ib each.  Transfer meat to slow cooker with the onions. 

3.  Mix together remaining ingredients and pour over beef and onions.  Stir to coat meat and onions. 

4.  Place lid on slow cooker and cook on LOW heat for 8-10 hours or until meat is tender and shreds easily.

5.  Remove meat from slow cooker to a baking dish and shred with 2 forks, return meat to slow cooker and stir into onions and sauce. 

6.  Eat over baked sweet potato.  (Slice potato in half , place on cooking sheet face down, and bake at 400 degrees F for 25-30 min or until fork tender.)

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Store leftovers in airtight container in fridge for up to 4 days or in the freezer for longer storage! ENJOY!

**If you make this recipe, tag me @brookierachelle insta story or on your picture!  It makes me so happy seeing your pictures!**

XOXO-B

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