Slow cookers are awesome! So, don’t pack yours away now that it’s getting hot out. They’re great for making making dinner without making your kitchen unbearably hot.
They’re also fantastic for making super-tender meat, like the beef in these sandwiches. The beef in these Slow Cooker Beef Sandwiches with Horseradish Coleslaw is so soft that it practically melts in your mouth. I kept the seasonings pretty minimal to let the natural flavor of the beef shine.
I also kept the seasonings pretty basic because there’s so much flavor in the horseradish coleslaw.
It’s sweet and creamy with just the right amount of zip and tang to it. So, do yourself a favor and make these easy, delicious sandwiches (without heating up your kitchen!).
More slow cooker beef recipes!
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Slow Cooker Beef Sandwiches with Horseradish Coleslaw
Ingredients
Slow Cooker Beef Sandwiches
- 1 medium sweet onion (like a Vidalia, 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 (I use lite mayo)
- 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 (I use stone ground Dijon)
- 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.
Notes
Nutrition Information
Coleslaw adapted from Food Network.
Faith T. says
i used the coleslaw recipe with a BBQ turkey recipe(husband needs to stay away from red meat and pork)~it was awesome and will be making this again!
Kate says
I’m so glad that you liked it! =)
Elizabeth - Cooking with Milton says
These look great. I was just gifted (well…my friends moved and they shoved it on me) a large amount of horseradish. I’d never think to put it in a slaw, but I’m definitely doing it now. Thanks!
Kate says
I love horseradish, so I would be in heaven! I hope you enjoy the slaw! The horseradish definitely adds a nice zip to it. =)
Lorrie says
I love horseradish, too, and that’s really all of the “hot” I can have, as I have acid reflux issues. Horseradish is yummy and doesn’t seem to affect that. Yay!! Anyway, thank you so much for posting this, and I’m going to keep it for the sandwich and also just for the coleslaw!
Kate says
Awesome! I’m not a big fan of foods that are too spicy, but I love horseradish. I hope you enjoy it as much as I do! =)