Ingredients
3 cups coleslaw mix1/2 medium red onion, chopped (about 2/3 cup) 1/8 teaspoon celery seed1/4 teaspoon pepper1/3 cup coleslaw salad dressingSANDWICHES:1 boneless beef chuck roast (2 pounds) 1 teaspoon salt1/2 teaspoon pepper1 can (6 ounces) tomato paste1/4 cup water 1 teaspoon Worcestershire sauce1 small onion, diced1 cup barbecue sauce12 slider buns or dinner rolls, split
Preparation
Combine coleslaw, onion, celery seed and pepper. Add salad dressing; toss to coat. Refrigerate until serving.
Sprinkle roast with salt and pepper; transfer roast to a 5-qt. slow cooker. Mix tomato paste, water and Worcestershire sauce; pour over roast. Top with onion. Cook, covered, on low 6-8 hours or until meat is tender.
Shred meat with 2 forks; return to slow cooker. Stir in barbecue sauce; heat through. Place beef on buns; top with coleslaw. Replace bun tops.
