Hot Beefs with Horseradish Slaw are the perfect make ahead meal for a holiday crowd or any occasion where easy & delicious are on the menu!
All you have to do is pop a roast into your slow cooker, top with dry onion soup mix and add water. Cook slowly until it’s fall apart tender, then shred or chop the beef to your preference.
Savory gravy made from the beef juices keep the meat moist and flavorful. Pile your Hot Beefs onto full size buns, little slider rolls or skip the bun for a low carb version. Either way, finish with a nice mound of tangy Horseradish Slaw and chow down!
While this recipe is super easy, it does take time to make. I recommend making it a day ahead, which helps meld the flavors. This also takes the pressure off if your roast needs more time to get tender. I tripled this recipe for a family Christmas party recently. Using two crock pots, I cooked the beef over a two day period. On the second day, I combined the shredded beef with the gravy. Then I popped it into the frig for the party the next day. To rewarm, I put the Hot Beefs in the slow cooker for a few hours before serving.
Hot Beefs with Horseradish Slaw
Preferred Pot Roast
Personally, I recommend sirloin tip roast for it’s flavor and limited waste. You can also select other roasts, based on your own preference. Keep in mind that slow cooker times can vary based on cut of meat, thickness of roast and amount of marbling.
Pump Up the Flavor
Pulled pork sandwiches were my inspiration for topping these Hot Beefs with slaw. For me, it’s all about maximum flavor and this Horseradish Slaw delivers! Customize the heat level of your slaw by gradually adding in horseradish. If you have less adventurous eaters in the crowd, they can always skip the slaw. Everyone is happy! You can make the slaw dressing the day before the party as well. Then toss in the veggie slaw mixture and chill for a few hours before serving.
Love Beef Sliders?
Here’s a another delicious beef slider recipe from our MN Craft Beef Gourmet Group dinner.
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Ingredients
Pot Roast
- 3 1/2 – 4 lbs beef roast (I recommend sirloin tip roast)
- 1 package dry onion soup mix (such as Lipton's)
- full size buns or slider size rolls
Beef Gravy
- 2 tbsp butter
- 3 tbsp flour
- beef juices from slow cooker
- 2 cups beef broth
- 1 tsp Worcestershire sauce
- kosher salt, to taste
- fresh ground black pepper, to taste
Horseradish Slaw
- 1/2 cup mayonnaise I use lite mayo
- 1/4 cup cider vinegar
- 1/4 cup sour cream
- 2 tbsp granulated sugar
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 2-3 tablespoons prepared horseradish look for a prepared horseradish with horseradish listed as the first ingredient, to taste
- 2 tsp Dijon mustard
- 16 ounce bag coleslaw veggie mix I use a combination of cabbage slaw and broccoli slaw mixes
Instructions
Pot Roast
- Place pot roast in slow cooker. Sprinkle dry onion soup mix on roast. Add enough water until half of pot roast is in liquid. Cover and cook on low for 8-10 hours, until tender enough to separate easily with fork.
- Remove beef and place on cutting board. Retain beef juices. Shred beef with forks or cut into pieces of desired size.
- Skim excess grease from the beef juices. Hint – a good way to do this is to pour them into a bowl or large measuring cup and place them in the freezer for about 30 minutes. The fat separates on top, making it easier to remove.
Beef Gravy
- Melt butter in sauce pan over medium heat. Add flour to pan and stir to incorporate and form a roux, cooking for a few minutes. Slowly whisk beef juices from slow cooker into roux. Then whisk in enough beef broth to create a thin gravy (start with 1 cup and check consistency. Add remaining cup, if necessary.) Bring to a boil, reduce to a simmer, and continue to cook until gravy thickens slightly, about 5-7 minutes. Stir in Worcestershire sauce and season to taste with kosher salt and fresh ground black pepper.
- Place shredded beef in slow cooker and fold in gravy. Turn slow cooker to high and cook until beef is warmed through. If making in advance, refrigerate Hot Beefs overnight after folding in gravy. Rewarm in covered Dutch oven on stove top or in oven until heated through. You can also rewarm in slow cooker for 2-3 hours on low. Serve Hot Beefs on buns, if desired, topped with Horseradish Slaw
Horseradish Slaw
- To make the horseradish coleslaw, whisk together all of the ingredients, except veggie slaw mix, in a large bowl. You can refrigerate the slaw dressing overnight if making in advance. A few hours before serving, add veggie slaw mix a little at a time, tossing to coat. Cover, and refrigerate the slaw for about 1 ½ – 2 hours before serving.
This recipe was phenomenal, One of my favorites!
And they were delicious😊
Thanks Mom! I credited you as one of the sources for the recipe. ❤️
The hot beefs were delicious, thanks for hosting our family Christmas Cathy.
Thanks Sis! Great to see everyone and taste all the delicious potluck fare. 😋