Hot Beefs with Horseradish Slaw
Servings: 10
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.