If you’re craving a meal that’s packed with heartwarming flavors and effortless cooking, you need to try this Slow Cooker BBQ Beef with Coleslaw Recipe. Imagine tender, juicy beef that has been slow-cooked to perfection in a rich, smoky BBQ sauce, paired with a crisp, tangy coleslaw that balances every bite. This dish is a perfect crowd-pleaser for family dinners, potlucks, or any time you want to indulge in comfort food without spending hours in the kitchen. Trust me, once you make this, it will quickly become a staple in your recipe rotation.
Ingredients You’ll Need
These simple but essential ingredients work beautifully together to create a dish bursting with bold flavors and textures. Each item has a purpose: the beef for hearty substance, spices and sauces for deep, smoky layers, and the coleslaw mix brings a fresh crunch that brightens the plate.
- 2 ¾ – 3 pounds boneless beef chuck roast, trimmed: This cut is ideal for slow cooking because it becomes incredibly tender and flavorful once cooked low and slow.
- 1 tablespoon avocado oil or olive oil: Optional but helpful for searing the meat to lock in those savory juices and add depth.
- 1 large yellow onion, thinly sliced: Adds sweetness and a subtle complexity, creating a flavorful bed for the beef to roast on.
- 1 (6-ounce) can tomato paste: Thickens and deepens the BBQ sauce with rich umami notes.
- 2 tablespoons Dijon mustard: Brings a gentle tang that brightens the sauce without overpowering it.
- 1 ½ tablespoons apple cider vinegar: Adds the perfect acidic balance that cuts through the meat’s richness.
- ½ cup water: Keeps the sauce moist and helps everything meld together during cooking.
- 2 teaspoons garlic powder: Adds warm, aromatic undertones.
- 1 ½ teaspoons dried oregano: Provides an earthy herbaceous touch that complements the beef beautifully.
- 2 teaspoons chili powder: Adds a subtle kick of heat without overwhelming the other flavors.
- 2 teaspoons smoked paprika: Infuses the dish with that signature smoky BBQ essence.
- 1 teaspoon fine salt: Enhances every flavor in the dish.
- ½ teaspoon black pepper: Adds a gentle warmth and spice.
- 1 (9-ounce) bag coleslaw mix: Pre-shredded cabbage and carrots make this super easy and give the perfect crunch.
- ⅓ cup mayonnaise: Provides creaminess in the coleslaw; choose vegan mayo if you want egg-free.
- 3 tablespoons apple cider vinegar: Gives the coleslaw a bright, tangy punch.
- ¼ teaspoon garlic powder: Subtly enhances the slaw’s flavor.
- Salt and black pepper to taste: To season the coleslaw perfectly.
How to Make Slow Cooker BBQ Beef with Coleslaw Recipe
Step 1: Prepare a Flavorful Base
Start by placing those thinly sliced onions at the bottom of your slow cooker. This simple step is like setting the stage—the onions slowly cook down and infuse their natural sweetness and flavor into the beef and sauce, creating a deliciously aromatic base that lifts the entire dish.
Step 2: Sear the Beef (Optional But Worth It!)
Cut your chuck roast into three roughly 1-pound chunks. Heat the oil in a skillet until shimmering, then sear each beef piece for about 4 to 5 minutes on each side. This process builds a beautiful caramelized crust on the meat, giving you a richer, deeper flavor in the slow cooker that you won’t want to skip, even though it’s optional.
Step 3: Transfer the Beef to the Slow Cooker
Once seared, carefully place the beef chunks atop the bed of sliced onions. This layering ensures the meat cooks gently while soaking up all the fragrant onion flavors, helping it to become meltingly tender as it slow cooks.
Step 4: Mix Up the BBQ Sauce
In a small bowl, whisk together the tomato paste, Dijon mustard, apple cider vinegar, water, garlic powder, oregano, chili powder, smoked paprika, salt, and black pepper. This sauce is where the magic happens—a perfect balance of tangy, smoky, and spicy notes that will seep into every bite of your beef.
Step 5: Add the Sauce and Cook Low and Slow
Pour the sauce over the beef and onions in the slow cooker. Give everything a gentle stir to coat the meat evenly, then cover and set your slow cooker to LOW. Cooking it for 8 to 10 hours will make the beef unbelievably tender—so soft it shredds effortlessly when pulled apart.
Step 6: Shred the Beef
When the cooking time is done, transfer the beef to a baking dish and use two forks to shred it into juicy strands. Return this shredded beef to the slow cooker and mix well into the sauce and onions. This step ensures your dish is soaked in all the wonderful flavors.
Step 7: Whip Up the Coleslaw
While the beef rests, mix your coleslaw. Toss the bagged coleslaw mix in a bowl. In a separate small bowl, whisk together mayonnaise, apple cider vinegar, and garlic powder. Season with salt and pepper to taste. Just before serving, combine the dressing with the cabbage mix to keep it fresh and crisp. This fresh coleslaw is the perfect cool counterpoint to the spicy BBQ beef.
How to Serve Slow Cooker BBQ Beef with Coleslaw Recipe
Garnishes
Sprinkle chopped fresh parsley or cilantro over the shredded beef for a pop of green and a fresh herbal note. A few slices of pickled jalapeños can add a fun kick for those who like a little extra heat. Don’t forget a wedge of lime or lemon on the side to brighten up the whole plate just before eating.
Side Dishes
This dish loves company! Serve it alongside buttery cornbread or toasted sandwich buns for a classic BBQ feel. Roasted sweet potatoes or a simple baked potato work wonderfully for a heartier meal. For something lighter, crisp green beans or a fresh garden salad complement the richness of the beef and the cool crunch of the coleslaw.
Creative Ways to Present
Try loading the shredded beef and coleslaw onto soft slider rolls for party sliders everyone will fight over. Or pile the beef over warm tortillas, add a spoonful of coleslaw, and wrap it for a delicious BBQ beef taco twist. For a more casual meal, serve it straight off the plate with a scoop of coleslaw on the side for a comforting fork-and-knife experience.
Make Ahead and Storage
Storing Leftovers
Place leftover BBQ beef and coleslaw in separate airtight containers to preserve their textures and flavors best. Stored properly in the refrigerator, the beef will keep well for up to 4 days, and the coleslaw stays fresh and crunchy too, ready to brighten your lunch or dinner the next day.
Freezing
If you want to save it for even longer, freeze the shredded beef in a freezer-safe container or heavy-duty bag for up to 3 months. I recommend freezing the coleslaw separately only if it’s undressed; otherwise, the moisture can change its texture upon thawing.
Reheating
To reheat the beef, gently warm it in a skillet over medium-low heat with a splash of water or broth to keep it moist. Avoid the microwave if you can, as slow, gentle warming preserves the tender texture and rich flavor of your Slow Cooker BBQ Beef with Coleslaw Recipe the best.
FAQs
Can I use a different cut of beef for this recipe?
Absolutely! While chuck roast is perfect for slow cooking due to its marbling and tenderness, you can also try brisket or even a well-marbled round roast. Just keep in mind that cooking times may vary slightly depending on the cut.
Is it necessary to sear the beef before slow cooking?
Searing is optional, but highly recommended. It creates a delicious crust and adds depth of flavor that you won’t get if you skip this step. However, if you’re short on time, you can place the raw beef directly in the slow cooker and still end up with a tasty dish.
How spicy is this Slow Cooker BBQ Beef with Coleslaw Recipe?
The chili powder and smoked paprika add a gentle smoky warmth, but this recipe is not overly spicy. If you prefer more heat, you can easily add crushed red pepper flakes or hot sauce to taste.
Can I make the coleslaw dressing ahead of time?
Yes! The dressing can be made a day ahead and stored in the fridge. Just mix it with the coleslaw mix right before serving to keep that fresh, crisp texture.
What can I use instead of mayonnaise in the coleslaw?
If you’re avoiding mayo, you can substitute it with Greek yogurt or a vegan mayo alternative. These options will still give you that creamy texture with a slightly different but delicious flavor profile.
Final Thoughts
Whether you’re feeding a crowd or simply treating yourself to a comforting meal, this Slow Cooker BBQ Beef with Coleslaw Recipe is pure magic on a plate. It’s easy to prepare, full of bold flavors, and wonderfully satisfying. I can’t wait for you to make it your own—once you try it, this dish will be one of your favorite go-to slow cooker meals!
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 features tender, flavorful beef chuck roast cooked low and slow with a smoky and tangy sauce, served alongside a fresh and creamy coleslaw. Perfect for an easy meal with minimal effort, it offers rich barbecue flavors and a satisfying texture that shreds effortlessly.
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
- ⅓ cup mayonnaise (such as Primal Kitchen, or vegan mayonnaise for egg-free option)
- 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 until it develops a rich, brown crust. This step enhances flavor but can be skipped for convenience.
- Transfer to slow cooker: Move the seared meat atop the onions in the slow cooker, ensuring even distribution.
- Mix the sauce: In a small bowl, combine tomato paste, Dijon mustard, apple cider vinegar, water, garlic powder, dried oregano, chili powder, smoked paprika, salt, and black pepper. Stir thoroughly to create a smooth, well-blended barbecue sauce.
- Add sauce and cook: Pour the sauce over the beef and onions in the slow cooker. Stir lightly to coat the beef evenly. Cover with the lid and cook on LOW heat for 8-10 hours, or until the beef is tender and easy to shred.
- Shred the beef: Remove the meat from the slow cooker, place it in 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 to combine flavors.
- Make the coleslaw: In a medium bowl, place the coleslaw mix. In a separate small bowl, whisk together mayonnaise, apple cider vinegar, and garlic powder. Season with salt and black pepper to taste. Just before serving, toss the dressing with the coleslaw to coat it evenly.
- Serve and store: Serve the shredded BBQ beef warm alongside the freshly dressed coleslaw. Store any leftovers in separate airtight containers. Refrigerate for up to 4 days or freeze the beef for up to 3 months for best quality.
Notes
- Searing the beef before slow cooking enhances the flavor but is optional if short on time.
- For an egg-free coleslaw option, use vegan mayonnaise.
- If you prefer a spicier sauce, consider adding cayenne pepper or hot sauce to the barbecue mixture.
- Ensure to shred the beef well to allow the sauce to penetrate and keep it moist.
- The coleslaw is best tossed with dressing right before serving to maintain its crisp texture.
- Leftover shredded beef freezes well; store in portioned freezer bags for convenient future meals.
