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Slow-Cooker BBQ Beef with Creamy Slaw on Cheese-Garlic Biscuits
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Prep Time:
25 minutes
Total Time:
8 hours 40 minutes
Indulge in savory beef sandwiches with creamy coleslaw using Bisquick® biscuits and yogurt.
Ingredients:
  • 1 boneless beef rump roast (4 lb)
  • 2 cups barbecue sauce
  • 1 bottle (12 oz) dark beer
  • 1 container (6 oz) Greek Fat Free plain yogurt
  • 1 tablespoon sugar
  • 3 tablespoons apple cider vinegar
  • 4 cups thinly sliced cabbage
  • 2 tablespoons chopped green onions (2 medium)
  • 2 pouches (7.75 oz each) Bisquick™ Complete cheese-garlic biscuits
Instructions:
  • Prepare your slow cooker with a nice layer of cooking spray. Add the beef into the slow cooker. Mix together the barbecue sauce and beer in a small bowl, then pour this flavorful mixture over the beef. Cover and let it cook on Low heat for 8 to 10 hours until the beef becomes tender.
  • In a large bowl, combine yogurt, mayonnaise, sugar, vinegar, and salt until smooth. Add cabbage and green onions, mix well. Refrigerate until serving.
  • Approximately 30 minutes before serving, take the beef out of the slow cooker and place it on a cutting board. Use 2 forks to shred the beef, then return it to the slow cooker to stay warm.
  • Preheat the oven to 450°F and follow the package instructions to make and bake 8 biscuits per package.
  • To plate, divide the biscuits and gently separate into halves. Generously spoon 1/2 cup of the savory beef mixture onto each biscuit half, then finish with a heaping 3 tablespoons of tangy coleslaw on top.

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