Slow Cooker 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

Creamy Coleslaw:

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)

Easy Cheese-Garlic Biscuits:

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


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.
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.
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.
Heat oven to 450°F. Make and bake biscuits as directed on pouches, making 8 biscuits per package.
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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