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Shredded Beef Sandwiches with Red Cabbage and Apple Slaw

Ingredients

  • About 1 - 1 1/4 lb chuck roast ($2.49)
  • 1 Tbsp chili powder ($.10)
  • 1 tsp ground cumin ($.05)
  • Couple dashes salt and pepper
  • 1 cup beef broth or water
  • 3 cups shredded red cabbage ($.30)
  • 2 apples, peeled, cored and julienned ($.50)
  • 4 carrots, peeled and shredded ($.40)
  • 3 Tbsp olive oil ($.30)
  • 1/4 cup apple cider vinegar ($.10)
  • 1/2 tsp ground cumin ($.02)
  • 1 tsp salt
  • Couple dashes pepper
  • Buns, homemade or store bought ($.50)

Instructions

  • Place the beef roast into the slow cooker with the chili powder, cumin, salt and pepper and water/broth. Set on low and cook for 8 hours. Once finished cooking, remove the meat from the liquid and pull apart and shred with 2 forks.
  • In a mixing bowl, toss together the cabbage, apple pieces, shredded carrots.
  • In a small resealable container, add the olive oil, vinegar, cumin, salt and pepper. Shake, shake, shake. Then pour over the cabbage mix.
  • To serve, spoon some shredded beef onto the buns and top with the slaw. Use small dinner rolls for "sliders," or regular buns for sandwiches.
  • Serve with a side of fresh fruit, or as is. (Just the sandwich itself was meal enough for me!)