1, 3 lb 100% grass-fed beef roast from KOL Foods (we recommend Denver, Center Tip or Side Tips Roasts)
1 Spanish onion, 1/4
2 carrots peeled, 1/4
2 celery stalks 1/4
2 sprigs rosemary
1-quart 100% grass-fed beef bone broth from KOL Foods
1/4 cup frying oil such as grapeseed oil
Sea salt and pepper to taste
Allow roast to rest at room temperature for 30 minutes.
Season beef on all sides with garlic powder, onion powder, salt, and pepper.
Bring oil to high heat on stove top and sear all sides of roast, giving beef
an even crusty brown coating.
Add beef, vegetables, rosemary, and broth to slow cooker. Let cook 12-16 hours.
Make the BBQ sauce and slaw.
Remove beef from slow cooker and shred with two forks. Put the shredded beef into a resealable plastic bag with cooking liquids. Put beef in the refrigerator for 30 min to 1 hour to allow juices to reabsorb into the beef.
Put beef in a large bowl, mix the BBQ sauce into the beef.
Make pulled beef sandwiches with your favorite rolls, top beef with slaw, and serve.
1 cup kethcup
1/4 cup brown sugar
1/4 cup soy sauce
4T fresh ginger, shredder
Red pepper flakes, to taste
After putting the roast in the slow cooker, mix all ingredients in a medium bowl and reserve in refrigerator for flavors to meld together.
3 cups shredded cabbage
1/2 cup shredded carrot
1 cup mayonnaise
1/2 cup maple syrup
1/4 cup apple cider vinegar