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Perfect for a cozy weeknight dinner or a casual gathering, these bowls are full of bold BBQ flavor, crispy sweet potato fries, and a refreshing peach slaw that brings it all together. Our BBQ Beef and Sweet Potato Fry Bowls with Peach Coleslaw checks off all of the boxes.

We’re bringing all the comfort and flavor with this one-bowl, no wonder it’s become a fast favorite in our house.

What's for dinner: BBQ Beef Sweet Potato Fry Bowls with Peach Coleslaw. A no stress delicious crockpot dinner.

It starts with tender, slow-cooked BBQ beef (you can also use leftovers if you have some!), crispy air-fried sweet potato fries, and the real star of the show—a peachy slaw that’s equal parts bright, sweet, and tangy. I love that it feels like a pulled pork sandwich… but deconstructed and freshened up.

Table of Contents

What You Need to Make It

the BBQ beef:

3–4 lb chuck roast or beef shoulder
1 ½ tsp salt
1 tsp garlic powder
1 tsp onion powder
1 tsp paprika
1 cup beef broth
¾ cup BBQ sauce
2 tbsp apple cider vinegar
1 tbsp Worcestershire sauce

For the Bowl Assembly:

Shredded BBQ beef (from above or leftovers)
1 (20 oz) bag frozen sweet potato fries
Your go to BBQ sauce

the Peach Coleslaw:

2 ripe peaches, diced
¼ cup chopped fresh cilantro
¼ red onion, thinly sliced
1 ½ 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

Now Let’s Make It

Cook the BBQ Beef:

Pat roast dry and season with salt, garlic powder, onion powder, and paprika.
Heat olive oil over medium-high. Sear roast on all sides until browned.
Place seared beef in slow cooker and add broth, BBQ sauce, apple cider vinegar, and Worcestershire.
Cook on LOW in a slow cooker for 8 hours or HIGH for 4–5 hours.
Once tender, remove the roast and shred with two forks. Return shredded beef to pot with juices.

Air Fry the Fries:

Air fry sweet potato fries according to package directions until crispy. (We love a simple step.)

Make the Slaw:

In a bowl, combine diced peaches, red onion, cilantro, and coleslaw mix.
Mix in Dijon mustard, apple cider vinegar, honey, lime juice, salt, and pepper.
Toss to coat, and chill until ready to serve.

Assemble the Bowls:

Layer sweet potato fries in a bowl.
Top with BBQ beef.
Finish with a generous scoop of peach slaw.
Drizzle with extra BBQ sauce if desired.

Slow Cooker Sweet and Savory Dinner Idea

The combo hits all the notes: smoky, creamy, crisp, sweet, and just the right amount of messy.

It’s one of those meals where everyone goes back for seconds—and no one minds the sticky fingers.

P.S. You can prep the beef ahead of time and even make a big batch to freeze. The peach slaw comes together quickly and adds the perfect fresh finish.

If you’re looking for more dinner ideas you can check out this Meal Plan Blogpost where we share 5 epic and relatively easy dinner ideas or this blogpost where we share 26 of our favorite Summer Meals.

BBQ Beef + Sweet Potato Fry Bowls with Peach Coleslaw

Perfect for a cozy weeknight dinner or a casual gathering, these bowls are full of bold BBQ flavor, crispy sweet potato fries, and a refreshing peach slaw that brings it all together.

Ingredients

For the BBQ Beef

3–4 lb chuck roast or beef shoulder
1 tbsp 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 tbsp apple cider vinegar
1 tbsp Worcestershire sauce

For the Bowl Assembly

1 lb shredded BBQ beef (from above or leftovers)
1 (20 oz) bag frozen sweet potato fries
¼ cup BBQ sauce (plus more for topping)

For the Peach Coleslaw

2 ripe peaches, diced
¼ red onion, thinly sliced
¼ cup chopped fresh cilantro
1 ½ 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

Instructions

Cook the Beef:

Pat roast dry and season with salt, pepper, garlic powder, onion powder, and smoked paprika.
In a large pot or slow cooker, heat olive oil over medium-high. Sear roast on all sides until browned.
Add beef broth, BBQ sauce, apple cider vinegar, and Worcestershire.
Cook on LOW in a slow cooker for 8 hours or HIGH for 4–5 hours, or pressure cook on HIGH for 60–70 minutes.
Once tender, remove the roast and shred with two forks. Skim fat from cooking liquid and return shredded beef to pot with juices.

Air Fry the Fries:

Air fry sweet potato fries according to package directions until crispy.

Make the Slaw:

In a bowl, combine diced peaches, red onion, cilantro, and coleslaw mix.
In a separate small bowl, whisk together Dijon mustard, apple cider vinegar, honey, lime juice, salt, and pepper.
Pour dressing over slaw, toss to coat, and chill until ready to serve.

Assemble the Bowls:

Layer sweet potato fries in a bowl, top with BBQ beef, and finish with a generous scoop of peach slaw. Drizzle with extra BBQ sauce if desired.

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