Cooking Light
Transform a traditional slow-cooker pot roast into tasty little sandwiches topped with a crispy cabbage- carrot salad.
How to Make It
1. Sprinkle beef all over with garlic powder and black pepper; place in a 5- to 6-quart slow cooker.
2. Remove 2 tablespoons liquid from pepperoncini peppers and set aside. Pour remaining 6 tablespoons pepperoncini liquid over beef in cooker; top with pepperoncini peppers. Cover and cook on low until beef is very tender, about 8 hours.
3. Remove beef from cooker, and let stand about 10 minutes. Shred beef, and toss with 1/4 cup cooking liquid from the slow cooker.
4. Place cabbage, carrot, scallions, olive oil, mustard, and reserved 2 tablespoons pepperoncini liquid in a medium bowl; toss to coat. Divide beef among bottom halves of slider buns; top with slaw, and cover with bun tops.
Also appeared in: Cooking Light, September, 2021,Soups & Stews
