Bbq Beef & Slaw
NUT-FREE method
AmericanChickenIntermediate415 minBy Northstar
Ingredients
Servings
4
- 1 lb (455 g) boneless beef chuck roast
- 1 cup (240 ml) beef bone broth
- 0.5 tsp finely ground sea salt
- 0.5 cup (80 g) sugar-free barbecue sauce
- 9 oz (255 g) coleslaw mix
- 0.5 cup (120 ml) sugar-free poppy seed dressing
Instructions
- 1
Place the chuck roast, broth, and salt in a pressure cooker or slow cooker. If using a pressure cooker, seal the lid and cook on high pressure for 45 minutes. When complete, allow the pressure to release naturally before removing the lid. If using a slow cooker, cook on high for 4 hours or on low for 6 hours. When the meat is done, drain it almost completely, leaving ¼ cup (60 ml) of the cooking liquid in the cooker. Shred the meat with two forks, then add the barbecue sauce and toss to coat. Place the coleslaw mix and dressing in a salad bowl and toss to coat. Divide the BBQ beef and coleslaw among 4 dinner plates, placing the beef first and then the slaw on top, and enjoy.
Tags
soupketo-diet-cookbookketolow-carb