Stoked at Home

1 Season + Sear (Optional but adds great flavor):
2 *   Pat the beef dry and rub all sides with salt, pepper, garlic powder, onion powder, and paprika.
3 *   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.
4 Add to Crockpot:
5 *   Place the beef in the slow cooker.
6 *   Pour in beef broth, BBQ sauce, apple cider vinegar, and Worcestershire.
7 *   Cover and cook on LOW for 8-10 hours or HIGH for 4-5 hours, until the beef is fall-apart tender.
8 Oven Method:
9 *   Place seared beef in a Dutch oven or deep baking dish with the same liquid mix.
10 *   Cover tightly and bake at 300°F for 3.5-4 hours, checking around the 3-hour mark.
11 Shred + Sauce:
12 Remove beef from the pot and shred with two forks.
13 Skim fat from the cook 'iquid, then return shredded beef to the pot with the juices.
Afer the meat is done:
14 Cook the Fries: Air fry the sweet potato fries according to package instructions until crispy.
15 Warm the Beef: Reheat shredded BBQ beef and toss with 1/4 cup BBQ sauce.
16 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.
17 Assemble: Layer fries in a bowl, top with BBQ beef, a drizzle of extra BBQ sauce, and peach slaw.
18 Serve: Enjoy immediately! Optional: add jalapeño slices or hot honey for a spicy kick.