BBQ Beef with Creamy Slaw on Cheese-Garlic Biscuits

 

1

boneless beef rump roast (4 lb)

2

cups barbecue sauce

1

bottle (12 oz) dark beer

1

container (6 oz) Yoplait® Greek Fat Free plain yogurt

1/4

cup mayonnaise

1

tablespoon sugar

3

tablespoons apple cider vinegar

1/4

teaspoon salt

4

cups thinly sliced cabbage

2

tablespoons chopped green onions (2 medium)

2

pouches (7.75 oz each) Bisquick® Complete cheese-garlic biscuits

• 1 Spray 4- to 5-quart slow cooker with cooking spray. Place beef into slow cooker. In small bowl, mix barbecue sauce and beer; pour over beef. Cover; cook on Low heat setting 8 to 10 hours or until beef is tender.
• 2 Meanwhile, in large bowl, mix yogurt, mayonnaise, sugar, vinegar and salt until smooth. Stir in cabbage and green onions. Cover; refrigerate until ready to serve.
• 3 About 30 minutes before serving, remove beef from slow cooker; place on cutting board. Shred beef with 2 forks; return to slow cooker to keep warm.
• 4 Heat oven to 450°F. Make and bake biscuits as directed on pouches, making 8 biscuits per package.
• 5 To serve, split biscuits in half. Spoon about 1/2 cup beef mixture over each biscuit; top with about 3 tablespoons coleslaw.