January 27, 2016

Slow Roasted Spicy BBQ Beef and Yogurt Slaw Sliders


One of the most common questions that people ask me is "how do you find the time to cook all of that delicious looking food, go to the gym, and keep up with your job?" I've talked in previous blog posts about how I believe in planning weekly dinner menus. One easy way you can do that is by cooking a protein in bulk and using it in different ways. 

In this post, I'll show you how to slow roast a big hunk of beef that you can use in sliders, tacos, stews, and so much more! 

Here's a delicious slider that consists of a slow roasted beef that mops up a warm spicy bbq sauce and is served with a low calorie yogurt slaw. It's all held together with toasted Hawaiian sweet rolls, the most underrated carb in existence. I plan on making these for my Super Bowl party since my Southern mother-in-law is going to be rooting for the Carolina Panthers!




Slow Roasted Spicy Beef and Yogurt Slaw Sliders

Preparation Time: 10 minutes 
Cooking Time: 6 hours (I recommend making the beef the day before you serve)
Servings: 28 (1oz beef per slider)
Serving size: 1 slider

Macro Nutrition Information (1 slider):
Fat: 5 grams
Carbohydrates: 18 grams
Protein: 10 grams
Fiber: 2 grams
Calories: 157

Ingredients for Beef:
6 celery stalks, cut into thirds
1 medium white onion, cut into fourths
3 carrots, cut into thirds
1/2 head of garlic
2 dried ancho chili peppers (optional)
3 dried bay leaves
1/4c red wine vinegar
1 tbsp + 1 tsp salt
3 lbs. chuck roast beef

Beef Instructions: (Highly recommend doing this 1 day prior to eating)
1) Preheat oven to 450 and chop first four ingredients as listed in the ingredients list

2) Add first four vegetables to a roasting tray and roast vegetables for 30 minutes.

3) Squeeze out roasted garlic, transfer vegetables, and remaining ingredients into pot. Lower temperature of the oven to 250.

4) Add water to pot until all ingredients are barely covered.

5) Bring pot to a simmer, then transfer to oven at 250 degrees, cook for 6 hours

6) Remove pot, carefully remove lid, remove beef onto a cutting board, and strain out vegetables. You'll now have a flavorful beef broth that can be used for soups and stews!

7) Use tongs and a fork to pull apart the beef until it is well pulled apart. If you see any pieces of fat, discard.


Ingredients for Yogurt Coleslaw
1/2c nonfat greek yogurt
1 tbsp red vine vinegar
1 tsp black pepper
1/2 tsp white sugar
1/4 tsp garlic powder
1/2 tbsp salt
2 carrots (shredded)
1/2 small red cabbage (shredded)


Yogurt Coleslaw Instructions: (Highly recommend doing this 1 day prior to eating)
1) Mix first 6 ingredients together in a small bowl

2) Use your food processor shredding attachment to shred the carrots and red cabbage. If you don't have a food processor, feel free to buy pre-packaged coleslaw mix from your grocery store

3) Mix everything together and refrigerate for at least one hour, but recommend doing the day before you serve


Ingredients for spicy BBQ sauce (this makes enough for 8 sliders)
1/2c red enchilada sauce (use homemade or canned)
1/4 tsp salt
1/4 tsp cumin
1/2 tsp garlic powder
1 tsp sriracha (or hot sauce of your choice)
1 tbsp ketchup

Slider Assembly: 
1) Heat up sauce in a sautee pan


2) Add 1 cup of shredded beef to pan and warm up

3) Toast 8 slider buns

4) Assemble as seen below. You can add crispy fried onion straws as an optional step!


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