BBQ Beef Sandwich with Creamy Jalapeno Coleslaw

Wow, I feel like I haven't been on here in quite some time, which I guess I haven't.

But I'm back in gear after the busyness of the holidays

 and ready to get some good food posted.

This is a very simple bbq beef sandwich that I served with some 

jalapeno coleslaw and bbq sauce.

The beef was cooked in a slow cooker with Dr Pepper among other things, including chipotle peppers. Really tasty. You could use coke or pepsi too. Whatever you have on hand.  

I used some of the juices from the slow cooker and mixed it with my favorite bottled bbq sauce, which is KC Masterpiece-Original, yum.

The beef had huge flavor on it's own, but along with the slaw and sauce all 

piled on a toasted onion bun...perfect combination.

Linked with Sunflower Supper Club: Weekend Potluck,

Rattlebridge Farm: Foodie Friday,

Foodie Friends Friday,

Addicted to Recipes: Scrumptious Sunday Link Party.

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Shredded BBQ Beef Sandwiches w/ Creamy Jalapeno Coleslaw

3-4 pound chuck roast

1 large onion, quartered

Salt and pepper

4 cloves garlic, rough chop

1 cup beef broth

12 oz can Dr Pepper

2 tbsp Worcestershire

2 tbsp apple cider vinegar

2 tbsp tomato paste

1 tbsp Dijon mustard

2 tsp *chipotle puree or chopped chipotle pepper in adobo sauce

 Creamy Jalapeno Coleslaw

1/2 cup Miracle Whip or mayo

1/2 – 1 jalapeno, seeded and diced

2 tbsp apple cider vinegar

1-2 tsp honey

1/4 tsp celery seed

Dash of onion powder

Dash of garlic powder

Salt and Pepper, to taste
3 cups of coleslaw mix or cabbage

Whisk together Miracle Whip and next 8 ingredients. Stir in slaw mix and refrigerate until needed. Make at least 15 minutes ahead of time for flavors to meld.

Place onion and garlic in the bottom of a slow cooker. Salt and pepper each side of the roast and place on top. Whisk together broth and next 6 ingredients. Pour into slow cooker, cover and cook on low 8-9 hours or high 5-6 hours, or until very tender.

Spoon out 1/2 cup of the juices and let sit. Skim fat off and discard. Mix juice with 1/2 cup of your favorite BBQ sauce to serve on beef.

I like to serve the beef shredded on a grilled bun with a couple of drizzles of bbq sauce and creamy Jalapeno Coleslaw. I shred the beef as needed for each sandwich because I like to have any leftovers in larger pieces for cold sandwiches the next day.

*As for the chipotle puree, I always have a covered glass dish in the fridge filled with a can of chipotle peppers in adobo sauce that I puree up in my food processor. ALWAYS...I use it all the time.