Description
Indulge in the cozy comfort of our Slow Cooker Pulled Beef Bowls Recipe, perfect for any gathering or a satisfying weeknight dinner. With tender, slow-cooked beef nestled on a bed of fluffy rice, this dish is beautifully complemented by a zesty slaw and your favorite BBQ sauce. It’s an effortless meal that allows you to customize each bowl with toppings like pickles or jalapeños, ensuring every bite is bursting with flavor. Ideal for meal prep, leftovers reheat beautifully, making this recipe both convenient and delicious.
Ingredients
Scale
- 1 small yellow onion, thinly sliced
- 2 ½ – 3 lb. boneless beef shoulder or Boston butt, patted dry
- 3 garlic cloves, minced
- 1 ½ cups (12 ounces) BBQ sauce of choice
- ¼ cup apple cider vinegar
- 1 (10-12-ounce) bag coleslaw mix
- 3 green onions, thinly sliced (reserve 2 tablespoons green parts for garnish)
- ½ cup chopped fresh cilantro leaves
- 3 tablespoons fresh lime juice, from 1 large lime
- 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, from 2 cups uncooked
- Reserved sliced green onions
- Pickles or jalapeño slices
- Additional BBQ sauce for drizzling
Instructions
- Place sliced onion in the bottom of your slow cooker.
- Remove any netting from the beef shoulder roast if present. Lay the beef roast on top of the onions.
- Sprinkle minced garlic over the beef. Pour BBQ sauce over it, followed by apple cider vinegar around the beef.
- Cover with a lid and cook on LOW for about 8-10 hours until tender.
- Once cooked, use two forks or meat shredders to shred the beef directly in the slow cooker. Mix it well with its juices and adjust seasoning with salt and pepper if needed.
- While your beef cooks, prepare your slaw. In a medium bowl, mix together coleslaw mix, green onions, cilantro, lime juice, oils, honey, cumin, salt, and chipotle if using. Cover and refrigerate until ready to serve.
- To serve, add about ½ to ¾ cup cooked rice first. Top with approximately ⅓ to ½ cup slaw followed by ½ to ¾ cup shredded beef. Drizzle additional BBQ sauce on top and garnish with pickles and sliced green onions.
- Prep Time: 20 minutes
- Cook Time: 8 hours
- Category: Main
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (approx. 320g)
- Calories: 550
- Sugar: 9g
- Sodium: 800mg
- Fat: 24g
- Saturated Fat: 8g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 90mg