I can’t rave enough about this Tangy Beef and Cabbage recipe. I usually make it for St. Patrick’s Day, but it is great to make any time of the year. Simply layer onions, cabbage and beef in the slow-cooker and cook on low heat for 8 hours. Beer and mustard give the beef a delicious tangy taste. It makes a perfect meal served with noodles and a salad. The preparation only takes about 15 minutes, so let’s get started.
Whether you serve Tangy Beef and Cabbage over noodles or on a crusty roll with extra mustard, this beef recipe is savory and hearty. The onions, cabbage, mustard and beer simmer in the slow-cooker, making for a hearty, flavorful main dish. You’ll want to add this one to your favorite slow cooker recipe collection!
Tangy Beef and Cabbage Recipe
What’s needed?
- 2 tablespoons canola oil
- 2 large yellow onions, sliced (about 2 cups)
- 1/2 medium head of cabbage, sliced (about 4 cups)
- 2 pound English Beef Roast
- 12 ounces beer
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons grilling seasoning blend
- 1/4 cup yellow mustard
How to make Tangy Beef and Cabbage?
Step-by-Step Instructions:
- Pour the canola oil on the bottom and sides of the slow cooker. Add the sliced onions.
- Add the sliced cabbage to the slow cooker, sprinkle with salt and pepper, one teaspoon each. Pour in one bottle of beer.
- Place the beef roast on top of the cabbage. Sprinkle it with a grilling seasoning blend. Anything you would rub or sprinkle on a steak when you are grilling will work well. To finish, add about 1/4 cup of yellow mustard on top of the roast.
- Cover the slow cooker with a lid and cook on low heat for about 7-8 hours. I made this before work and it was ready when I got home.
- Shred the beef with a fork and mix it with the cooked cabbage and onions underneath. The smell is heavenly. And you won’t believe the flavor packed into this dish.
You can serve the beef and cabbage with noodles and a side salad OR put hearty portions on crusty onion rolls and serve it with fresh veggies and dip. It’s the perfect sandwich while you are watching a basketball game. Oh, and don’t forget a tall, cold glass of beer. Enjoy this one and add it to your collection of Best Slow-Cooker Recipes!
More of the Best Slow-Cooker Recipes
- Ham and Split Pea Soup
- Slow-Cooker Cheeseburger Tater Tots
- Chicken Tortellini Soup
- Stuffed Cabbage Rolls
- White Chicken Chili
- Slow-Cooker Mushroom Meatloaf
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Tangy Beef and Cabbage
Ingredients
- 2 tablespoons canola oil
- 2 large yellow onions, sliced (about 2 cups)
- 1/2 head green cabbage, sliced (about 4 cups)
- 2 pounds English Beef Roast
- 12 ounces beer
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 tablespoons grilling seasoning
- 1/4 cup yellow mustard
Instructions
- Pour the canola oil on the bottom and sides of the slow cooker. Add the sliced onions.
- Add the sliced cabbage to the slow cooker, sprinkle with salt and pepper, one teaspoon each. Pour in one bottle of beer.
- Place the beef roast on top of the cabbage. Sprinkle it with a grilling seasoning blend. Anything you would rub or sprinkle on a steak when you are grilling will work well. To finish, add about 1/4 cup of yellow mustard on top of the roast.
- Cover the slow cooker with a lid and cook on low heat for about 7-8 hours.
- Shred the beef with a fork and mix it with the cooked cabbage and onions underneath. Serve with mashed potatoes and a salad OR pile it high on crusty rolls for a great sandwich. Recipe makes 8 servings.
Equipment
- 1 4-quart slow-cooker
Tracy R. Meredith
Trying this today looks awesome!
Raveaboutfood
So glad, enjoy! Start with a good cut of meat and let the slow-cooker do all the work.