Crockpot Beef Sliders with Homemade Coleslaw
The most flavor for the least work
Sometimes you just need a meal you can come home to. This is that meal— the easiest “throw-it-in-the-crockpot” ever (literally 2 ingredients!)
I love homemade coleslaw, but you could absolutely pick up a pre-made container with your weekly grocery order to make this dinner even easier.
The recipe doesn’t call for it, but there is steamed broccoli in the photo, too— I made some for my kiddo since coleslaw isn’t always his thing. Frozen peas would be a great alternative vegetable too, since they’re easy to keep around and fast to prepare (just microwave 1/2 cup of frozen peas for 30 seconds, drain, add a bit of salt and butter).
You couldn’t ask for an easier dinner— look how short the instructions are! Great for a busy night when dinner is wedged between sports, music lessons, and homework!
Crockpot Beef Sliders with Homemade Coleslaw
Cook time = 15 minutes active time (plus 6-8 hrs in the crockpot)
Serves: 6-8
For Dietary Restrictions
Gluten free: use gluten-free buns
Dairy free: omit cheese; use dairy-free (non-brioche) buns
Kids Can Help
Measure ingredients, mix up the coleslaw, assemble sliders
Ingredients
For the sliders:
1 2-3 lb chuck roast
1 12-16 oz jar mild banana pepper rings
12 slider size or 6 regular buns (I recommend brioche!)
Dijon mustard (or your preferred sauce)
Dill pickle chips
8 oz Provolone cheese slices
For the coleslaw:
14 oz bag of pre-shredded cabbage/ coleslaw mix
¾ cup mayonnaise
2 Tbsp white wine vinegar
1 tsp sugar
½ tsp salt
Directions
Step 1
In the morning, put your roast in a crock pot and pour in banana pepper rings with juice. Cover and cook on low, about 8 hours.
Step 2
When beef is tender, shred up with tongs or forks, and mix up in the broth so everything is juicy and flavorful.
Step 3
Make your coleslaw dressing: mix mayo, vinegar, salt, and sugar until well combined.
Step 4
Add in shredded cabbage mix and stir thoroughly to coat.
Step 5
Make the sliders: toast buns if desired and top with Dijon mustard, pickles, Provolone cheese slices, and beef. Serve with the coleslaw.