I love BBQ beef!  Of course I pretty much love anything once it’s covered in BBQ sauce!  But what I really love about this recipe is that it requires almost no work on your part!  Simply place the beef in your slow cooker and you come home to a meal you can put together in minutes!




  1. After removing all the fat from the roast, place it in your slow cooker for 5 hours on high or 10 hours on low.
  2. In a small bowl combine mustard, vinegar, brown rice syrup and mayo.  Add salt and pepper to taste.  Stir well.
  3. In a large bowl combine green and red cabbage, carrots and onions.  Add in mayo mixture and stir until mixed well.
  4. Using a slotted spoon remove cooked beef from crock pot and place in a large bowl. Top with BBQ sauce and stir until combined.
  5. Place beef on a hamburger bun and top with coleslaw.  ENJOY!

Nutritional Info:

Makes 6 servings.

Nutrients per serving:  Calories: 283.5, Cal. from Fat:  59, Total Fat: 6g, Sat. Fat: 1g, Carbs: 34.5g, Fiber: 5g, Sugars: 6g, Protein: 20.5g, Sodium: 168.5mg, Chol: 43mg


Any leftover coleslaw can be stored in an airtight container in the fridge for up to 2 days.  You can store the leftover beef in a sealed container in the fridge for up to 3 days or you can freeze the leftovers in a freezer safe container for up to 6 months.

For a gluten free meal use a gluten free hamburger bun.

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  1. TamIAm says:

    So you don’t put the sauce in the crockpot to cook with the beef?

    • Sarah says:

      Personally I like to mix the sauce in after the beef has already been cooked although you can add it in before hand. If you add it in before the beef is cooked you end up with a bit more of a runny type sauce as the juice from the beef isn’t cooked off the same as without sauce being added. I like a thicker sauce which is why I let the beef juices cook off and add the sauce after cooking is done. Either way works though!



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