@ify.spiritual.nwan:

Ify Spiritual Nnukwu NwanyiMmi
Ify Spiritual Nnukwu NwanyiMmi
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Monday 19 October 2026 19:45:25 GMT
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paulunoghale
Goddess of beauty 🌊🧜🧜👑 :
He just said the true 👈
2026-10-20 08:11:11
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rose.tv20
Rose tv :
just the truth
2026-10-19 19:49:26
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joshua.ossai0
Joshua ossai ❤️❤️ :
yes ooooo
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mercyfred918
Prophetess O Mercy :
ride on sir
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princessbella1254 :
for does that have 👂👂👂
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delight.na.asia.c
Delight na Asia Chosen one :
Jesus
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Greatness hair :
rider on sir
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white 👹😈devils :
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cuttannie1
Gift Annabel :
yes 🥰🥰
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Prince 🫅 IJELE MMIRI🧜 :
ocean blessing
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quick :
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Sofia Unvunga :
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Queenmoni👑🤍🧿💎 :
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2026-10-19 20:06:00
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safiya.ibrahim.er
safiya Ibrahim er shehu ibrahi :
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2026-10-20 08:26:47
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🥩🔥 Slow Cooker Root Beer BBQ Pulled Beef Sandwiches 🥤🥬 Sweet, smoky, tangy, messy—and absolutely worth it. INGREDIENTS For the Pulled Beef: • 3 lbs beef chuck roast • 1 tbsp olive oil • 1½ tsp salt • 1 tsp black pepper • 1 tsp smoked paprika • 1 tsp garlic powder • ½ tsp onion powder • 1 large yellow onion, sliced • 4 garlic cloves, minced • 1 cup root beer • 1 cup BBQ sauce • 2 tbsp Worcestershire sauce • 2 tbsp apple cider vinegar • 1 tbsp brown sugar • 1 tbsp Dijon mustard • ½ tsp chili powder For the Crunchy Coleslaw: • 3 cups shredded green cabbage • 1 cup shredded purple cabbage • 1 large carrot, shredded • ⅓ cup mayonnaise • 1½ tbsp apple cider vinegar • 1 tbsp honey • 1 tsp Dijon mustard • Salt and black pepper to taste For Serving: • 6 brioche burger buns • Dill pickle slices • Extra BBQ sauce INSTRUCTIONS 1. Pat the chuck roast dry and season it generously with salt, black pepper, smoked paprika, garlic powder, and onion powder. 2. Heat olive oil in a large skillet over high heat. 3. Sear the beef for 3–4 minutes per side until a deep brown crust develops. 4. Place the sliced onion and garlic in the bottom of the slow cooker. 5. Place the seared beef on top. 6. In a bowl, whisk together the root beer, BBQ sauce, Worcestershire sauce, apple cider vinegar, brown sugar, Dijon mustard, and chili powder. 7. Pour the sauce over the beef. 8. Cover and cook on LOW for 8–9 hours or HIGH for 5–6 hours, until the beef pulls apart easily with a fork. 9. Transfer the beef to a cutting board and shred it using two forks. 10. Skim excess fat from the sauce in the slow cooker. 11. Return the shredded beef to the sauce and stir until every piece is coated. 12. Cover and cook for another 15 minutes so the beef absorbs the BBQ sauce. 13. To make the coleslaw, combine green cabbage, purple cabbage, and carrot in a bowl. 14. Whisk together mayonnaise, apple cider vinegar, honey, Dijon mustard, salt, and pepper. 15. Toss the dressing with the cabbage until lightly coated. 16. Lightly toast the brioche buns. 17. Pile a generous amount of hot pulled beef onto each bottom bun. #PulledBeef #SlowCookerRecipes #BBQBeef #AmericanFood #DinnerIdeas
🥩🔥 Slow Cooker Root Beer BBQ Pulled Beef Sandwiches 🥤🥬 Sweet, smoky, tangy, messy—and absolutely worth it. INGREDIENTS For the Pulled Beef: • 3 lbs beef chuck roast • 1 tbsp olive oil • 1½ tsp salt • 1 tsp black pepper • 1 tsp smoked paprika • 1 tsp garlic powder • ½ tsp onion powder • 1 large yellow onion, sliced • 4 garlic cloves, minced • 1 cup root beer • 1 cup BBQ sauce • 2 tbsp Worcestershire sauce • 2 tbsp apple cider vinegar • 1 tbsp brown sugar • 1 tbsp Dijon mustard • ½ tsp chili powder For the Crunchy Coleslaw: • 3 cups shredded green cabbage • 1 cup shredded purple cabbage • 1 large carrot, shredded • ⅓ cup mayonnaise • 1½ tbsp apple cider vinegar • 1 tbsp honey • 1 tsp Dijon mustard • Salt and black pepper to taste For Serving: • 6 brioche burger buns • Dill pickle slices • Extra BBQ sauce INSTRUCTIONS 1. Pat the chuck roast dry and season it generously with salt, black pepper, smoked paprika, garlic powder, and onion powder. 2. Heat olive oil in a large skillet over high heat. 3. Sear the beef for 3–4 minutes per side until a deep brown crust develops. 4. Place the sliced onion and garlic in the bottom of the slow cooker. 5. Place the seared beef on top. 6. In a bowl, whisk together the root beer, BBQ sauce, Worcestershire sauce, apple cider vinegar, brown sugar, Dijon mustard, and chili powder. 7. Pour the sauce over the beef. 8. Cover and cook on LOW for 8–9 hours or HIGH for 5–6 hours, until the beef pulls apart easily with a fork. 9. Transfer the beef to a cutting board and shred it using two forks. 10. Skim excess fat from the sauce in the slow cooker. 11. Return the shredded beef to the sauce and stir until every piece is coated. 12. Cover and cook for another 15 minutes so the beef absorbs the BBQ sauce. 13. To make the coleslaw, combine green cabbage, purple cabbage, and carrot in a bowl. 14. Whisk together mayonnaise, apple cider vinegar, honey, Dijon mustard, salt, and pepper. 15. Toss the dressing with the cabbage until lightly coated. 16. Lightly toast the brioche buns. 17. Pile a generous amount of hot pulled beef onto each bottom bun. #PulledBeef #SlowCookerRecipes #BBQBeef #AmericanFood #DinnerIdeas

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