I have a kid that is obsessed with coleslaw. And it isn’t my vegetarian:) When I ran across a picture of BBQ beef sandwiches with slaw piled on top of the beef, I thought this would be exciting for my little man.
I of course started with a hunk of meat. For this recipe, I used a sirloin roast, but whatever you have will work. It was around 3 pounds. I cut slits in the beef and put 4 smashed and broken apart garlic cloves in the roast.
I then finely chopped up an onion. I used my Pampered Chef food chopper to really get finely chopped. Saves the eyes too. I put the onions in the crock pot. I then added about a cup of ketchup (just might have used 1/2 a cup of my favorite jalapeno kethcup), apple cider vinegar, brown sugar, paprika, tobasco, and liquid smoke.
Stir up the combination and prepare to add the meat. I then covered the roast with seasoning salt. Did a heavy sprinkling on all sides.
I then spooned the sauce up on the top side of the roast.
I then covered it and put it on high for 4-5 hours, but low for 8-10 hours will also work.
Pull the meat out of the crock pot and shred up. I of course use my favorite kitchen accessory when it comes to meat shredding, Pampered Chef salad chopper or best meat shredder in the world.
I then hit the meat with a bit more seasoning salt.
I drop it back into the crock pot which is still full of sauce. At the last minute I added a few more tablespoons of brown sugar.
Stir together and keep it warm till you are ready to eat.
Now, you need to get your sandwich extras ready. You can either buy coleslaw or make your own. I made the Hill Country Cook’s Perfect Coleslaw.
And build your sandwiches…