Slow Cooker Beef Sandwiches with Horseradish Coleslaw

Slow cooker beef sandwiches topped with horseradish coleslaw

Course Main Course

Cuisine American

Prep Time 20

Cook Time 8

Chilling 1 30

Total Time 8 20

Servings servings

Calories 395kcal

¾ cup mayonnaise I use lite mayo
½ cup cider vinegar
¼ cup plain nonfat Greek yogurt
¼ cup granulated sugar
½ teaspoon salt
½ 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

Place sliced onions in a layer across the bottom of the slow cooker.
1 medium sweet onion
Sprinkle garlic over onions.
3 cloves garlic
Lay the roast over the garlic and onions.
3 pounds boneless beef pot roast
Pour the broth and Worcestershire sauce around the roast.
14.5 ounce can reduced-sodium beef broth, ¼ cup Worcestershire sauce
Sprinkle roast with salt and pepper.
½ teaspoon kosher salt, ½ teaspoon course ground 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.
¾ cup mayonnaise, ½ cup cider vinegar, ¼ cup plain, ¼ cup granulated sugar, ½ teaspoon salt, ½ teaspoon ground black pepper, 2-4 tablespoons prepared horseradish, 1 tablespoons Dijon mustard
Add veggie mix a little at a time, tossing to mix.
16 ounce bag coleslaw veggie 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.

Nutrition values are estimates.