If you’re craving a meal that combines tender, juicy meat with the crisp, refreshing bite of coleslaw, let me introduce you to this Slow Cooker BBQ Beef with Coleslaw Recipe. It’s the perfect blend of smoky, tangy, and creamy flavors, slow-cooked to perfection so the beef melts in your mouth, and complemented beautifully by a vibrant homemade coleslaw that brings a fresh crunch to every bite. Whether it’s a busy weeknight or a weekend gathering, this recipe is a guaranteed winner that brings comfort and joy to your table.
Ingredients You’ll Need
These ingredients might sound basic, but each one plays a crucial role in building a dish that’s packed with flavor, texture, and color. From the rich beef chuck to the zesty apple cider vinegar, every component is essential to achieving that perfect balance in this Slow Cooker BBQ Beef with Coleslaw Recipe.
- 2 ¾ – 3 pounds boneless beef chuck roast, trimmed: The star of the dish, chuck roast becomes wonderfully tender when slow-cooked.
- 1 tablespoon avocado oil or olive oil: Optional for searing the beef – it locks in flavor and gives a beautiful crust.
- 1 large yellow onion, thinly sliced: Adds sweetness and depth as the base layer in the slow cooker.
- 1 (6-ounce) can tomato paste: A concentrated tomato punch that adds richness to the BBQ sauce.
- 2 tablespoons Dijon mustard: Brings tanginess that balances the sauce’s smoky notes.
- 1 ½ tablespoons apple cider vinegar: Delivers sharpness and bright acidity to lift the flavors.
- ½ cup water: Helps to blend the sauce and keep the beef moist during cooking.
- 2 teaspoons garlic powder: Infuses subtle warmth and aroma.
- 1 ½ teaspoons dried oregano: Adds an earthy, herby touch to the sauce.
- 2 teaspoons chili powder: Provides gentle heat and complexity.
- 2 teaspoons smoked paprika: Integral for that smoky, slightly sweet BBQ flavor.
- 1 teaspoon fine salt: Enhances all the savory notes in the dish.
- ½ teaspoon black pepper: Adds mild heat and balance.
- 1 (9-ounce) bag coleslaw mix: A ready mix of shredded cabbage and carrots for fresh crunch.
- â…“ cup mayonnaise: Binds the coleslaw with creamy texture, choose your favorite kind or a vegan version.
- 3 tablespoons apple cider vinegar: Punches up the tang in the coleslaw dressing to complement the beef.
- ¼ teaspoon garlic powder: Gives the coleslaw subtle savory depth.
- Salt and black pepper to taste: Essential seasonings to finish the slaw.
How to Make Slow Cooker BBQ Beef with Coleslaw Recipe
Step 1: Prepare the Base
Start by layering thinly sliced yellow onions at the bottom of your slow cooker. This simple step creates a flavorful, aromatic foundation for the beef, infusing every bite with gentle sweetness and moisture as it cooks.
Step 2: Sear the Beef (Optional But Recommended)
Cut the chuck roast into three chunks for even cooking. Searing each piece in oil over medium-high heat builds a rich crust that locks in juices and adds a delicious depth of flavor, making a noticeable difference in the final taste.
Step 3: Transfer Beef to Slow Cooker
Place the seared beef chunks right on top of the onion bed. This positioning helps the meat release its juices gradually while absorbing the onion’s natural sweetness throughout the slow cooking process.
Step 4: Mix the Sauce
Whisk together tomato paste, Dijon mustard, apple cider vinegar, water, garlic powder, oregano, chili powder, smoked paprika, salt, and black pepper. This blend is the BBQ sauce star of the dish, combining smoky, tangy, and savory flavors into one irresistible coating for the beef.
Step 5: Add Sauce and Cook
Pour the sauce evenly over the beef and onions, gently stirring to coat everything without disturbing the onion layer too much. Close the lid and let it cook on LOW for 8 to 10 hours. Patience here rewards you with melt-in-your-mouth tenderness and rich flavor infusion.
Step 6: Shred the Beef
Once the beef is fork-tender, remove it from the slow cooker onto a baking dish and shred it using two forks. Return the shredded beef to the slow cooker and mix it well with the onions and leftover sauce. This step ensures every shred is drenched in that delicious BBQ goodness.
Step 7: Make the Coleslaw
In a medium bowl, combine the coleslaw mix. Whisk together mayonnaise, apple cider vinegar, and garlic powder in a separate small bowl, then season with salt and pepper. Toss just before serving to keep the coleslaw crisp and fresh, providing a perfect contrast to the tender beef.
How to Serve Slow Cooker BBQ Beef with Coleslaw Recipe
Garnishes
To elevate your Slow Cooker BBQ Beef with Coleslaw Recipe even more, consider topping with fresh herbs such as chopped parsley or cilantro for a pop of color and added freshness. A little sprinkle of extra smoked paprika on the beef adds an inviting smoky aroma.
Side Dishes
While this dish shines on its own, pairing it with corn on the cob, baked beans, or a slice of buttery cornbread transforms it into a feast. These sides complement the BBQ flavors and create a true Southern-inspired meal experience.
Creative Ways to Present
Serve the shredded BBQ beef piled high on toasted sandwich buns with a generous scoop of coleslaw on top for a classic BBQ sandwich. Alternatively, plate the beef and coleslaw separately over warm rice or inside soft tortillas for a fun twist that’s perfect for casual gatherings or lunchboxes.
Make Ahead and Storage
Storing Leftovers
This Slow Cooker BBQ Beef with Coleslaw Recipe stores beautifully in separate airtight containers. Keep the beef refrigerated for up to 4 days and the coleslaw in its dressing to preserve crispness and flavor.
Freezing
You can freeze the cooked BBQ beef for up to 3 months in freezer-safe containers or bags. For best results, freeze the coleslaw mix and dressing separately unfrozen to avoid sogginess upon thawing.
Reheating
Gently reheat the shredded beef in a saucepan over low heat or in the microwave, adding a splash of water to keep it moist. Toss the coleslaw fresh after reheating the beef to maintain that delightful crunch and brightness.
FAQs
Can I use a different cut of beef for this recipe?
Absolutely! While chuck roast is ideal for its marbling and tenderness, you can substitute with brisket or shoulder roast. Just be mindful that cooking times might vary slightly to achieve the perfect shreddable texture.
Is it necessary to sear the beef before slow cooking?
Searing is optional but highly recommended. It caramelizes the meat’s exterior, adding a depth of flavor that simply can’t be matched by slow cooking alone. If you’re short on time, you can skip it, but your BBQ beef won’t have quite the same rich taste.
How can I make the coleslaw vegan or egg-free?
Simply swap out regular mayonnaise for a vegan or egg-free version. This swap maintains the creamy texture without compromising on taste, making the dish accessible to everyone at your table.
Can I prepare the coleslaw in advance?
You can prepare the coleslaw mix and dressing separately and combine them just before serving. This keeps the cabbage crisp and the flavors bright, ensuring a fresh complement to the warm barbecue beef.
What if I don’t have smoked paprika?
If smoked paprika isn’t on hand, you can substitute with regular paprika and a tiny pinch of cumin to mimic the smoky flavor. While it won’t be exactly the same, it’s a great workaround that still results in delicious BBQ beef.
Final Thoughts
This Slow Cooker BBQ Beef with Coleslaw Recipe is one of those dishes that brings everyone together with its incredible flavors and comforting textures. It’s the kind of meal you’ll want to make again and again, whether for weeknight dinners or weekend celebrations. Trust me, once you try it, it’ll become a cherished part of your recipe collection. So go ahead and savor every tender, smoky bite paired with that crisp, tangy coleslaw—you won’t regret it!
Print
Slow Cooker BBQ Beef with Coleslaw Recipe
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Total Time: 8 hours 15 minutes
- Yield: 10 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Description
This Slow Cooker BBQ Beef recipe delivers tender, flavorful beef chuck roast cooked low and slow with a smoky, tangy sauce. Paired with a creamy, tangy coleslaw, it makes a perfect comforting meal with minimal hands-on time, ideal for gatherings or easy weeknight dinners.
Ingredients
Beef and Sauce
- 2 ¾ – 3 pounds boneless beef chuck roast, trimmed
- 1 tablespoon avocado oil or olive oil (optional, for searing meat)
- 1 large yellow onion, thinly sliced
- 1 (6-ounce) can tomato paste
- 2 tablespoons Dijon mustard
- 1 ½ tablespoons apple cider vinegar
- ½ cup water
- 2 teaspoons garlic powder
- 1 ½ teaspoons dried oregano
- 2 teaspoons chili powder
- 2 teaspoons smoked paprika
- 1 teaspoon fine salt
- ½ teaspoon black pepper
Coleslaw
- 1 (9-ounce) bag coleslaw mix
- â…“ cup mayonnaise (such as Primal Kitchen, or vegan mayonnaise for egg-free)
- 3 tablespoons apple cider vinegar
- ¼ teaspoon garlic powder
- Salt and black pepper to taste
Instructions
- Prepare the base: Place the thinly sliced onions at the bottom of the slow cooker to create a flavorful bed for the beef.
- Sear the beef (optional): Cut the beef roast into three chunks, about 1 pound each. Heat 1 tablespoon of oil in a Dutch oven or skillet over medium-high heat. When hot, sear each piece of beef for 4-5 minutes per side to develop a rich crust.
- Transfer to slow cooker: Move the seared meat atop the onions in the slow cooker.
- Mix the sauce: In a small bowl, combine tomato paste, Dijon mustard, apple cider vinegar, water, garlic powder, oregano, chili powder, smoked paprika, salt, and black pepper. Stir thoroughly to create a smooth sauce.
- Add sauce and cook: Pour the sauce over the beef and onions, stirring lightly to coat evenly. Cover with the lid and cook on LOW heat for 8-10 hours until the beef is tender and shreds easily.
- Shred the beef: Remove the meat from the slow cooker to a baking dish and shred it using two forks. Return the shredded beef to the slow cooker and mix well with the onions and sauce.
- Make the coleslaw: In a medium bowl, combine the coleslaw mix. In a separate small bowl, whisk together mayonnaise, apple cider vinegar, and garlic powder. Taste and season with salt and pepper. Toss the dressing with the coleslaw just before serving.
- Serve and store: Serve the shredded BBQ beef warm with coleslaw. Store any leftovers in separate airtight containers; refrigerate for up to 4 days or freeze the beef for up to 3 months.
Notes
- Searing the beef before slow cooking is optional but recommended for deeper flavor and color.
- For a spicier twist, add some cayenne pepper to the sauce mix.
- Use vegan mayonnaise if you want an egg-free coleslaw option.
- Leftover beef freezes well; thaw overnight in the refrigerator before reheating.
- Serve on toasted buns or alongside mashed potatoes or rice for a complete meal.
