Slow Cooker BBQ Beef Sandwiches with Vinegar Slaw

Tender beef chuck slow-cooked with onion and smoked paprika, then coated in barbecue sauce and piled onto soft buns with crisp, tangy vinegar cabbage slaw.

Prep: 25 min · Cook: 480 min · Yield: 6 · Method: Slow Cooker

Ingredients

• 3.5 lb (1.6 kg) beef chuck roast
• 1 large, about 12 oz (340 g) yellow onion
• 2 teaspoons (4 g) smoked paprika
• 2 teaspoons (12 g) kosher salt
• 1 teaspoon (2 g) black pepper
• 0.5 cup (120 ml) low-sodium beef broth
• 1.25 cups (300 ml) barbecue sauce
• 1 small head, about 2 lb (900 g) green cabbage
• 0.333 cup (80 ml) apple cider vinegar
• 2 tablespoons (25 g) granulated sugar
• 2 tablespoons (30 ml) vegetable oil
• 6 buns hamburger buns

Cooking instructions

1. Thinly slice the onion. Pat the beef dry and cut it into 3 or 4 large pieces. Season all over with the smoked paprika, salt, and black pepper. (about 10 min)
2. Put the onion in a 6-quart (5.7-L) slow cooker. Place the seasoned beef on top and pour in the broth. Cover and cook on LOW for 8 to 9 hours, until the beef is very tender and shreds easily with a fork. For food safety, verify the thickest piece reaches at least 145°F (63°C); for shreddable texture, it will typically reach about 195 to 205°F (91 to 96°C). (about 480 min) — LOW
3. Meanwhile, thinly slice the cabbage. In a large bowl, whisk together the vinegar, sugar, and vegetable oil. Add the cabbage, toss well, and let it stand for at least 20 minutes, tossing once or twice. (about 25 min)
4. Transfer the cooked beef to a bowl and shred, discarding large pieces of fat and connective tissue. Return the shredded beef and onions to the slow cooker, stir in the barbecue sauce, cover, and cook on LOW for 15 to 20 minutes, until hot. Taste and adjust seasoning if needed. (about 20 min) — LOW
5. Pile the saucy beef onto the buns and top with the vinegar slaw. Serve immediately. (about 5 min)