Slow Cooker Beef Sandwiches with Horseradish Coleslaw
Ingredients
Slow Cooker Beef Sandwiches
- 1 medium sweet onion, peeled and sliced
- 3 cloves garlic peeled and minced
- 3 pounds boneless beef pot roast
- 14.5 ounce can reduced-sodium beef broth
- 1/4 cup Worcestershire sauce
- 1/2 teaspoon kosher salt
- 1/2 teaspoon course ground pepper
Horseradish Coleslaw
- 3/4 cup mayonnaise
- 1/2 cup cider vinegar
- 1/4 cup plain nonfat Greek yogurt
- 1/4 cup granulated sugar
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 2-4 tablespoons prepared horseradish look for a prepared horseradish with horseradish listed as the first ingredient, to taste
- 1 tablespoons Dijon mustard
- 16 ounce bag coleslaw veggie mix
Instructions
-
Place sliced onions in a layer across the bottom of the slow cooker.
-
Sprinkle garlic over onions.
-
Lay the roast over the garlic and onions.
-
Pour the broth and Worcestershire sauce around the roast.
-
Sprinkle roast with salt and pepper.
-
Cover, and cook on low for 8-9 hours, or until the meat shreds easily.
-
To make the horseradish coleslaw, whisk together all of the ingredients except for veggie mix in a large bowl.
-
Add veggie mix a little at a time, tossing to mix.
-
Cover, and refrigerate the coleslaw for about 1 ½ – 2 hours before serving.
-
To serve, place shredded beef on bun and top with coleslaw.