Sweet Pulled Beef with Slaw
This weekend I had bread rising in the sunshine and put a beef shoulder (boneless blade roast) in the slow cooker. We’re having slaw and pulled beef on fresh bread … this recipe was part of the inspiration for making the no-fuss bread, but I made a lower glutton version that was quite dense and tasted like malt (from the rye). It was still good but I would use a bit more white flour next time so it can rise.
I made use of my Mom’s meatball recipe to try a new flavour to crock roast: grape jelly and homemade chili sauce (one cup each) over a beef blade roast (or pork butt, which is the shoulder oddly enough). I chopped up root vegetables (1 parsnip, some fresh carrots, half a sweet onion, and one beet), tossed it all in a crockpot. Cook on low for 10 hours. Let the beef stand, and then shred with a fork. In the meantime, puree the veggies and sauce to make a rich gravy.
For the slaw, I used Steve’s valentine’s salad dressing as the basis. First, I mixed up 1 cup greek yogurt and ¼ cup cider vinegar. I cored and diced one green apple and tossed that in the dressing to prevent browning. Then I added a bag of coleslaw mix, ¼ of a finely sliced sweet onion and one julienned fresh carrot. I let that marinate all day in the fridge. Right before serving, I mixed it together with ½ cup each: almonds and raisins, and topped each serving with cracked pepper and sea salt. WOW!