Slow-Cooker BBQ Blade Roast with Baked Beans and Creamy Slaw

Tender slow-cooker boneless blade roast is shredded in a smoky barbecue sauce and served with classic baked beans and a crisp creamy cabbage slaw. A familiar, easy meal-prep box with backyard barbecue flavours.

Slow-Cooker BBQ Blade Roast with Baked Beans and Creamy Slaw
Prep time
15 min
Cook time
480 min
Yield
1 serving

Ingredients

  • 10 g Apple Cider Vinegar
  • 130 g Baked beans
  • 70 g Barbecue Sauce
  • 1 g Black Pepper
  • 180 g Boneless Blade Roast
  • 40 g Carrot
  • 6 g Dijon mustard
  • 6 g Garlic
  • 100 g Green Cabbage
  • 8 g Lemon juice
  • 20 g Mayonnaise
  • 2 g Salt
  • 2 g Smoked Paprika
  • 60 g Yellow Onion

Instructions

  1. Slice the onion and finely chop the garlic. Place them in the bottom of the slow cooker.
  2. Season the boneless blade roast with smoked paprika, salt, and black pepper. Place the roast over the onions.
  3. Pour the barbecue sauce and apple cider vinegar over the roast. Cover and cook on low heat until the beef is very tender.
  4. Remove the roast from the slow cooker and shred it with two forks. Return the shredded beef to the sauce and mix well.
  5. Warm the baked beans in a small saucepan or microwave until hot.
  6. Shred the cabbage and grate the carrot. Mix with mayonnaise, Dijon mustard, lemon juice, salt, and black pepper.
  7. Portion the barbecue shredded beef with baked beans and creamy slaw. Cool completely before refrigerating for meal prep.