Beef Sliders on Lettuce Buns
Ingredients
For the sliders:
- ¼ t smoked paprika
- ½ t garlic powder
- ½ t onion powder
- 1 t sea salt
- 1 lb beef chuck roast
- 1 T ketchup
- 1 t apple cider vinegar
- 1 cup water
For the coleslaw:
- 1 cup cabbage shredded
- ½ carrot peeled and thinly sliced
- ¼ cup avocado oil mayonnaise
For serving:
- 4 large romaine lettuce leaves
- Cucumber slices optional
- Red onion slices optional
Instructions
- Rub the smoked paprika, garlic powder, onion powder, and salt on the chuck roast.
- Place the chuck roast in a 4- to 6-quart slow cooker.
- In a small bowl, combine the ketchup and apple cider vinegar. Spread the ketchup over the roast. Add the water around the roast. Cover and cook on LOW for 8 hours.
- Remove the roast from the slow cooker and transfer to a cutting board. With 2 forks or a shredder, shred the meat.
- While the meat is cooking, in a bowl, add the cabbage, carrot, and avocado oil mayonnaise and stir to combine.
- Refrigerate for at least 10 minutes.
- Stack the meat slices on a romaine lettuce bun and top with the coleslaw.
- Serve with cucumber and red onion slices, if desired.
Nutrition
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