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Slow Cooker Beef Sandwiches with Horseradish Coleslaw
Slow cooker beef sandwiches topped with horseradish coleslaw
Course
Main Course
Cuisine
American
Prep Time
20
minutes
minutes
Cook Time
8
hours
hours
Chilling
1
hour
hour
30
minutes
minutes
Total Time
8
hours
hours
20
minutes
minutes
Servings
9
servings
Calories
395
kcal
Author
Kate @ I Heart Eating
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 values are estimates.
Nutrition
Serving:
1
serving
|
Calories:
395
kcal
|
Carbohydrates:
12
g
|
Protein:
35
g
|
Fat:
21
g
|
Saturated Fat:
5
g
|
Cholesterol:
106
mg
|
Sodium:
692
mg
|
Potassium:
787
mg
|
Fiber:
1
g
|
Sugar:
9
g
|
Vitamin A:
70
IU
|
Vitamin C:
21.5
mg
|
Calcium:
65
mg
|
Iron:
3.8
mg