Shredded Beef Sandwiches with Red Cabbage and Apple Slaw
Savory, tangy and sweet!
Servings - 4 servings
Ingredients
- 1 1/4 lb chuck roast
- 1 Tbsp chili powder
- 1 tsp ground cumin
- Couple dashes salt and pepper
- 1 cup beef broth or water
- 3 cups shredded red cabbage
- 2 apples peeled, cored and julienned
- 4 carrots peeled and shredded
- 3 Tbsp olive oil
- 1/4 cup apple cider vinegar
- 1/2 tsp ground cumin
- 1 tsp salt
- Couple dashes pepper
- Buns, homemade or store bought
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!)