A delicious and easy recipe for Slow Cooker Barbecue Beef that results in tender, flavorful meat perfect for sandwiches.
Author:Lorenzo Bonucci
Prep Time:15 minutes
Cook Time:8-10 hours
Total Time:8 hours 15 minutes
Yield:6-8 servings 1x
Category:Main Dish
Method:Slow Cooker
Cuisine:American
Diet:Gluten Free
Ingredients
Scale
3 lbs (1.4 kg) beef chuck roast
1 large onion, thinly sliced
4 cloves garlic, minced
1½ cups barbecue sauce
½ cup beef broth
¼ cup brown sugar
2 tablespoons Worcestershire sauce
2 tablespoons apple cider vinegar
1 tablespoon smoked paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon chili powder (optional)
1 tablespoon olive oil (optional, for searing)
6–8 hamburger buns
Coleslaw (optional)
Extra barbecue sauce
Pickles (optional)
Instructions
Pat the beef chuck roast dry with paper towels. Season all sides with salt, black pepper, smoked paprika, garlic powder, and onion powder. For extra flavor, heat olive oil in a skillet over medium-high heat and sear the beef for 2–3 minutes per side until browned. This step is optional.
Place the sliced onions and minced garlic in the bottom of the slow cooker. Lay the seasoned beef roast on top.
In a medium bowl, whisk together barbecue sauce, beef broth, brown sugar, Worcestershire sauce, apple cider vinegar, and chili powder until well combined.
Pour the barbecue sauce mixture evenly over the beef. Cover and cook on LOW for 8–10 hours (recommended) or HIGH for 4–6 hours until the beef is very tender and easily pulls apart with a fork.
Carefully remove the cooked beef from the slow cooker and transfer it to a cutting board or large bowl. Using two forks, shred the beef into bite-sized strands. Discard any large pieces of fat.
Return the shredded beef to the slow cooker and stir it into the flavorful cooking juices. If the sauce is too thin, transfer some to a saucepan and simmer until thickened before mixing it back into the beef. Cover and cook on LOW for another 15–20 minutes to allow the shredded beef to absorb the barbecue flavor.
Lightly toast the hamburger buns. Spoon a generous amount of juicy barbecue beef onto the bottom half of each bun.
Notes
For a spicier kick, add more chili powder or hot sauce to the barbecue sauce mixture.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
This recipe can also be served over rice or in tacos for a different twist.