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Slow Cooker Pulled Beef Bowls Recipe

Slow Cooker Pulled beef Bowls Recipe
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Indulge in a hearty and satisfying meal with this Slow Cooker Pulled Beef Bowls Recipe. This dish features tender, slow-cooked beef infused with flavorful BBQ sauce, served over fluffy rice and topped with a refreshing slaw that adds a delightful crunch. Perfect for busy weeknights or meal prepping, you can easily customize it to suit your taste, making it a versatile favorite for family dinners or gatherings. With minimal prep and maximum flavor, you’ll find yourself reaching for this recipe time and again.

Ingredients

Scale
  • 2 ½ – 3 lb. boneless beef shoulder or Boston butt
  • 1 small yellow onion, thinly sliced
  • 3 garlic cloves, minced
  • 1 ½ cups BBQ sauce of choice
  • ¼ cup apple cider vinegar
  • 1 (10-12-ounce) bag coleslaw mix
  • 3 green onions, thinly sliced (reserve 2 tablespoons for garnish)
  • ½ cup chopped fresh cilantro leaves
  • 3 tablespoons fresh lime juice
  • 2 tablespoons avocado oil or olive oil
  • 1 tablespoon apple cider vinegar
  • 2 teaspoons honey
  • ½ teaspoon ground cumin
  • ¼ – ½ teaspoon fine salt, or to taste
  • Pinch of chipotle powder or cayenne pepper (optional)
  • 6 cups cooked rice
  • Reserved sliced green onions
  • Pickles or jalapeño slices
  • Additional BBQ sauce for drizzling

Instructions

  1. Place sliced onion at the bottom of a 6- or 8-quart slow cooker.
  2. Remove any netting from the beef shoulder roast if present. Place the beef roast on top of the onions.
  3. Sprinkle minced garlic over the beef. Pour your choice of BBQ sauce over it, followed by apple cider vinegar around the beef, mixing it with onions at the bottom.
  4. Cover with a lid and cook on LOW for about 8-10 hours until tender.
  5. Once cooked, use two forks or meat shredders to shred the beef directly in the slow cooker, mixing it with juices. Season with salt and pepper as desired.
  6. In a medium bowl, combine coleslaw mix, green onions, cilantro, lime juice, oil, vinegar, honey, cumin, salt, and chipotle pepper if using. Mix well and refrigerate until ready to serve.
  7. For each serving bowl, add about ½ to ¾ cup cooked rice. Top with approximately ⅓ to ½ cup slaw and about ½ to ¾ cup shredded beef. Drizzle additional BBQ sauce on top and garnish with pickles and sliced green onions.
  8. Keep leftover shredded beef, rice, and slaw in separate airtight containers in the fridge.

Nutrition

Find it online: https://trandtaste.com/slow-cooker-pulled-beef-bowls-recipe/

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