Trim fat from the roast and season with salt and pepper.
Heat EVOO in a frying pan (if you have one with deep sides that would be ideal, or use a wok) and sauté onion and garlic for just a minute or two until fragrant. Remove from pan and place in slowcooker.
Brown the roast in the same pan for just a minute or two on each side. You don’t want to cook it through, just sear it a little for a richer flavor. Remove from pan and place in slowcooker.
In the same pan, combine the rest of the ingredients that will go in the slowcooker (French Onion soup through Worcestershire sauce). Stir and heat for a minute or two, just until the brown sugar is dissolved and ingredients are combined. Pour over beef and onions in the slowcooker.
Heat in the slowcooker on high for 2 hours and on low for 5-6 more hours. Turn the roast a few times while cooking so each side gets a turn to baste in the sauce.
Before serving, mix up the slaw veggies in a small bowl with a few dashes of lime juice, mayonnaise, and salt and pepper. This creates a crunchy, fresh slaw that’s not too wet or creamy.
Remove the roast from the slowcooker. Using two forks, pull apart the roast until it’s shredded. Serve on top of KING’S HAWAIIAN Original Hawaiian Sweet Hamburger Buns, and top the beef with a little of the sauce from the slowcooker and the slaw. ENJOY the deep flavor of the meat and crisp slaw with the sweetness of the bun—it’s an amazing combination!