Place onions in 3- to 4-quart slow cooker. Add beef.
Top with baked beans and barbecue sauce.
Cover and cook on low heat setting 8 to 10 hours.
Remove beef from cooker; place on cutting board.
Shred beef, using 2 forks. Return beef to cooker and
mix well. Stir in chili. To serve, place 1/2 cup beef
mixture in each roll and top with 2 tablespoons
coleslaw.
I think 10 hours in the crockpot is too long. I
should have checked it sooner but I was at work.
Maybe 8 hours next time and a little more BBQ sauce.
I used an apple cider vinegar based coleslaw and
loved the taste with it, even though it was a little
overdone in the crock pot. Random person commenting.
Originally Submitted
10/5/2015
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