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BBQ Shredded Beef Sweet Potato Bowl with Peach Coleslaw

This BBQ shredded beef bowl is the perfect summer dinner! Made with air fryer sweet potato fries, juicy BBQ beef, and a fresh peach coleslaw, it’s a healthy and flavorful option for busy moms and peach season lovers.
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Prep Time 5 minutes
Cook Time 4 hours
Course Main Course
Cuisine 30 minute meal
Servings 4

Equipment

  • slow cooker

Ingredients
  

For the Beef:

  • * 3-4 lb chuck roast or beef shoulder
  • * 1 tosp olive oil
  • * 1 ½ tsp salt
  • * 1 tsp black pepper
  • * 1 tsp garlic powder
  • * 1 tsp onion powder
  • * 1 tsp smoked paprika
  • * 1 cup beef broth
  • * ¾ cup BBQ sauce plus more for serving
  • * 2 tosp apple cider vinegar
  • * 1 tosp Worcestershire sauce
  • * Optional: 1 tbsp brown sugar for a sweeter sauce

For the Bowl:

  • 1 lb shredded BBQ beef use your slow cooker recipe or leftover roast
  • 1 bag frozen sweet potato fries
  • 1/4 cup BBQ sauce plus more for topping

Peach Coleslaw:

  • 2 ripe peaches diced
  • 1/4 red onion thinly sliced
  • 1/4 cup chopped fresh cilantro
  • 1 1/2 cups coleslaw mix or shredded cabbage
  • 1 tbsp Dijon mustard
  • 1 tbsp apple cider vinegar
  • 1 tbsp honey
  • Juice of 1 lime
  • Salt and pepper to taste

Let's Make It
 

  • Season + Sear (Optional but adds great flavor):
  • * Pat the beef dry and rub all sides with salt, pepper, garlic powder, onion powder, and paprika.
  • * Heat olive oil in a large skillet over medium-high heat. Sear the beef on all sides (about 3-4 minutes per side) until browned.
  • Add to Crockpot:
  • * Place the beef in the slow cooker.
  • * Pour in beef broth, BBQ sauce, apple cider vinegar, and Worcestershire.
  • * Cover and cook on LOW for 8-10 hours or HIGH for 4-5 hours, until the beef is fall-apart tender.
  • Oven Method:
  • * Place seared beef in a Dutch oven or deep baking dish with the same liquid mix.
  • * Cover tightly and bake at 300°F for 3.5-4 hours, checking around the 3-hour mark.
  • Shred + Sauce:
  • Remove beef from the pot and shred with two forks.
  • Skim fat from the cook 'iquid, then return shredded beef to the pot with the juices.

Afer the meat is done:

  • Cook the Fries: Air fry the sweet potato fries according to package instructions until crispy.
  • Warm the Beef: Reheat shredded BBQ beef and toss with 1/4 cup BBQ sauce.
  • Make the Slaw: In a bowl, combine peaches, red onion, cilantro, and coleslaw mix. Whisk together Dijon, vinegar, honey, lime juice, salt, and pepper, then pour over the slaw and toss.
  • Assemble: Layer fries in a bowl, top with BBQ beef, a drizzle of extra BBQ sauce, and peach slaw.
  • Serve: Enjoy immediately! Optional: add jalapeño slices or hot honey for a spicy kick.