Method

Slow Cooker Beef:

1. Add all chopped carrots, celery and onions to a slow cooker. 
2. Pat meat dry with paper towel, and season all sides generously with salt and pepper. 
3. In a hot pan, add 2 tsp of canola oil and sear all sides of roast or short ribs. Remove from pan and add seared meat to the slow cooker with vegetables.
4. In a medium sized pot, add beer, garlic, tomato paste, bay leaves, soy sauce and beef broth and bring to a low boil while whisking. 
5. Add hot beer broth to slow cooker and set on high for 6-8 hours until meat is fall apart tender. (Make coleslaw while beef is cooking).
6. Remove tender meat from slow cooker and using a fork or tongs, pull apart into larger and smaller stringy chunks. 
7. Add broth and cooked vegetables (removing the bay leaves) to a blender and blend on high until smooth. Pass hot liquid through a fine mesh strainer into a small pot. Discard solids from strainer.
8. Create a cornstarch slurry by whisking together 1 Tbsp of cornstarch and 2 Tbsps of cold water until cornstarch dissolves. 
9. Add slurry, browning seasoning and tabasco sauce to the Beef gravy. Heat over medium high heat and whisk gravy until it comes to a low boil and thickens. Adjust seasoning to taste. (For extra smooth gravy, pass through a fine mesh strainer a second time).
10.   Add 1 cup of hot gravy to the pulled beef and stir until it is coated evenly.

Coleslaw:

1. Add all prepared veggies and mango to a large bowl. Set aside.
2. Add all dressing ingredients to a food processor or smoothie blender. Blend on high until evenly combined. 
3. Add dressing to bowl of coleslaw mix and mix to combine evenly. Cover and refrigerate until  required.

Assembly:

1. Add desired amount of gravy coated beef on bottom half of bun and a scoop of coleslaw on top and top with other half of bun. Skewer with toothpick and serve with a side of extra gravy for dipping.