Servings: 16 sliders
Total Time: varies
Season roast with salt and pepper. Add onion, roast and ½ cup water to slow cooker. Cook on low for 10 hours (high for 6 hours), or until roast shreds easily with a fork. Remove roast from slow cooker and shred with two forks; discard liquid from slow cooker. Return shredded beef back to the slow cooker and add barbecue sauce. Warm through and serve on rolls with coleslaw.
281 calories; 8.8 g fat; 2.4 g saturated fat; 62 mg cholesterol; 382.7 mg sodium; 23.3 g carbohydrate; 1 g fiber; 7.8 g sugar; 25.6 g protein