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Prep 25min
Total8hr40min
Servings16
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Ingredients
1
boneless beef rump roast (4 lb)
2
cups barbecue sauce
1
bottle (12 oz) dark beer
Creamy Coleslaw
1
container (6 oz) 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)
Cheese-Garlic Biscuits
2
pouches (7.75 oz each) Bisquick™ Complete cheese-garlic biscuits
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Steps
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.
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