Prep: 15 mins
Cook: 7 hrs to 8 hrs
- 1 large onion, finely chopped
- 3/4 cup ketchup
- 1/3 cup cider vinegar
- 2 tablespoons dark brown sugar
- 2 tablespoons paprika
- 2 pounds boneless beef chuck roast, cut into two large pieces
- 2 cloves garlic, halved
- Salt and pepper
- 1 1 pound container prepared coleslaw
- 6 hamburger buns
- In a large slow cooker, combine the onion, ketchup, vinegar, brown sugar and paprika.
- Using a sharp knife, cut slits all over the roast. Rub the meat with the cut sides of the garlic. Tuck the remaining bits of garlic into the slits and season generously with salt and pepper. Add to the slow cooker and coat with the sauce. Cover and cook on low heat until tender, 7 to 8 hours.
- Using tongs, remove the beef from the sauce; shred. Skim off and discard the fat from the sauce, stir in the shredded beef and season with salt and pepper. Sandwich the meat, topped with some coleslaw, on the buns; serve with more coleslaw on the side.
- Use leftover buns for lunchtime sandwiches, or make them into croutons for Friday's soup (slice into cubes, drizzle with EVOO, season and bake at 350 degrees until browned, 10 minutes.