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Slow Cooker BBQ Beef, Rice and Vegetable Bowls

Slow Cooker BBQ Beef, Rice, and Veggie Bowls


  • Author: RebeccaBlackwell
  • Yield: 4 -6 generous servings

Ingredients

For the Slow Cooker BBQ Beef:

  • 4 lb chuck roast
  • Salt and pepper
  • 1/3 cup vegetable oil
  • 1 medium yellow onion, peeled and roughly chopped
  • 1 tsp minced garlic
  • 2 cups marinara sauce - homemade or from a jar
  • 1 cup water
  • 1/2 cup apple cider vinegar
  • 1/4 cup dark brown sugar
  • 1 tbsp Worcestershire sauce

For the Roasted Cabbage and Rice:

  • 1 small red or green cabbage
  • 1 tbsp butter
  • 1 tbsp extra virgin olive oil
  • Salt and pepper
  • 2 cups long-grain rice

Instructions

To make the Slow Cooker BBQ Beef:

  1. Cut the roast crosswise into 4 pieces, lay them out onto paper towels and pat dry. Sprinkle each piece with a generous amount of salt and pepper on both sides.
  2. In a large heavy bottom saucepan, heat the vegetable oil over medium high heat until almost smoking. Add the beef to the pan and let it cook for 2-3 minutes, until a nice brown crust has formed on the bottom. Turn the pieces of beef over and let brown on the other side. Remove the beef to the bowl of a slow cooker.
  3. Reduce the heat to medium and add the chopped onion. Cook, stirring frequently, until the onions is soft and just beginning to brown. Add the minced garlic and cook, stirring constantly, 1 minute longer.
  4. Add the marinara sauce, water, apple cider vinegar, Worcestershire sauce, and 1 teaspoon each salt and pepper to the pan. Bring to a boil, then pour this mixture over the beef in the bowl of the slow cooker.
  5. Cover and cook on low for 8-10 hours or on high for 5-6 hours.
  6. When the meat is very tender, remove it from the slow cooker to a plate or cutting board. Pour the sauce into a large saucepan and set it over medium high heat. Bring the sauce to a boil and let cook, stirring occasionally, until reduced by about half - you should have approximately 3 cups of sauce. (*The sauce has a tendency to splatter while cooking so use a large saucepan and be cautious when stirring.)
  7. Shred the meat and stir it into the sauce.

To Make the Rice and Cabbage:

  1. Heat oven to 425 degrees.
  2. Trim the bottom and core from the cabbage. Cut the cabbage in half, crosswise. Then cut each half into three thick slices, for a total of six slices. Lay the cabbage slices in a 9×13 baking dish; it’s ok if they overlap a bit.
  3. Melt the butter in the microwave in a small dish. Stir the olive oil into the butter. With a pastry brush or a spoon, brush the cabbage with the butter and oil. Sprinkle each slice generously with salt and pepper.
  4. Roast until the edges of the cabbage slices are brown and crispy, about 35-40 minutes.
  5. While the cabbage roasts, follow the package instructions to cook the rice.

To serve: Divide rice between 4 bowls. Top with cabbage then spoonfuls of saucy BBQ beef.