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Crockpot Apple Cider Beef Bowls with Mashed Sweet Potatoes and Apple Slaw Recipe

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4.1 from 3 reviews

This Crockpot Apple Cider Beef Bowls recipe features tender slow-cooked beef shoulder infused with a flavorful mustard and spice rub, cooked alongside savory onions and apple cider. Served over creamy mashed sweet potatoes and topped with a crisp, tangy apple slaw, this dish offers a comforting yet vibrant meal perfect for easy weeknight dinners or meal prepping.

Ingredients

Beef and Seasoning

  • ¼ cup Dijon mustard
  • 2 tablespoons brown sugar
  • 3 garlic cloves, finely minced
  • 2 teaspoons paprika
  • 1 ¼ teaspoons fine salt
  • ½ teaspoon black pepper
  • ½ teaspoon ground cinnamon
  • 3 ½–4 lb boneless beef shoulder
  • ¾ cup apple cider (or apple juice or chicken broth)
  • 2 tablespoons apple cider vinegar
  • 2 small yellow onions, sliced (2 cups)

Mashed Sweet Potatoes

  • 8 cups water
  • 4 medium sweet potatoes, peeled and cut into 2-inch pieces (~6 cups)
  • 2 tablespoons unsalted butter (or oil alternative)
  • Fine salt to taste

Apple Slaw Dressing and Mix

  • ¼ cup apple cider vinegar
  • ¼ cup avocado oil or olive oil
  • 1 ½ teaspoons pure maple syrup (or honey)
  • 1 teaspoon Dijon mustard
  • 1 garlic clove, finely minced
  • ¼ teaspoon fine salt, plus more to taste
  • Pinch of black pepper
  • 6 cups coleslaw mix (or shredded cabbage)
  • 1 large apple, thinly sliced or cut into matchsticks (~1 cup)
  • 3 green onions, ends trimmed and thinly sliced (~½ cup)

Optional Garnish

  • Sliced green onions
  • Chopped fresh parsley

Instructions

  1. Prepare the beef rub: In a small bowl, combine Dijon mustard, brown sugar, minced garlic, paprika, salt, black pepper, and ground cinnamon. Mix until well blended to create a flavorful seasoning paste.
  2. Season the beef: Pat the beef shoulder dry with paper towels. Rub the prepared mustard mixture evenly on all sides of the beef, ensuring it is well coated for maximum flavor infusion.
  3. Set up the slow cooker: Pour apple cider (or substitute apple juice/chicken broth) and apple cider vinegar into the bottom of a 6-quart or larger slow cooker. Layer the sliced onions over the liquid, then place the seasoned beef shoulder on top with the fat cap facing up.
  4. Cook the beef: Cover with the slow cooker lid and cook on LOW for 8 to 9 hours until the beef is tender and shreds easily. Once done, remove the beef and onions using a slotted spoon to a rimmed baking sheet or large bowl. Shred the beef and onions using two forks, adding some cooking liquid back for moisture if desired.
  5. Cook the sweet potatoes: While the beef cooks, bring 8 cups of water to a boil in a large pot over medium-high heat. Add the diced sweet potatoes and reduce heat to medium to maintain a simmer. Cook, uncovered, for 18 to 20 minutes until the potatoes are fork tender. Drain the potatoes, reserving ½ cup of the cooking liquid.
  6. Mash the sweet potatoes: Return the drained sweet potatoes to the pot. Add butter or oil and mash with a potato masher or hand mixer, gradually adding reserved cooking liquid until the desired creamy consistency is reached. Season with salt to taste.
  7. Prepare the apple slaw: In a large mixing bowl, whisk together apple cider vinegar, oil, maple syrup, Dijon mustard, minced garlic, salt, and black pepper. Add coleslaw mix, sliced apple, and green onions. Toss everything well to evenly coat with the dressing. Refrigerate until ready to serve.
  8. Assemble the bowls: Divide mashed sweet potatoes evenly among serving bowls. Top each portion with a generous serving of the shredded beef and onions, then add a scoop of apple slaw. Garnish with chopped parsley and/or sliced green onions if desired.
  9. Storage tips: Store leftover beef, mashed sweet potatoes, and slaw separately in airtight containers in the refrigerator for up to 4 days. The beef and sweet potatoes can also be frozen for up to 3 months for later enjoyment.

Notes

  • You can substitute apple cider with apple juice or chicken broth if unavailable.
  • For a dairy-free option, substitute unsalted butter with olive oil or avocado oil in the mashed sweet potatoes.
  • The slaw can be varied by using shredded cabbage instead of coleslaw mix if preferred.
  • Make sure to preserve some cooking liquid from the slow cooker to keep the shredded beef moist upon serving.
  • Leftovers freeze well—fertilize separate portions for easy meal prep.

Find it online: https://dishcooks.com/crockpot-apple-cider-beef-bowls-with-mashed-sweet-potatoes-and-apple-slaw-recipe/