Crock Pot BBQ Beef Roast
Perfect for a summer cookout or potluck, this shredded beef barbecue recipe is made easily in the crockpot! With a quick and easy homemade barbecue sauce that’s sweet and tangy, this beef BBQ is truly the best!
An Ohio Spring Awakening
We FINALLY had a weekend here in Ohio where it was semi-sunny and in the 60’s! Our “Spring” has been more like an extended winter, so it was amazing to actually have some spring-like weather. Aside from just instantly lifting my mood, the warmer weather gave me a craving… for cookout food!
I’ve talked here on the blog before about my serious love of cookout or potluck food. It’s so amazing to me… like my warm weather comfort food! From jalapeño popper macaroni salad, broccoli salad, tequila lime coleslaw, and fresh strawberry pie… I can never get enough. Usually, we go for a more traditional pulled pork, but an absolute favorite in our family is our shredded beef barbecue!
This recipe is a mixture of one we got from my Aunt Amy, with some of my flair, and a great tip from Karly who blogs over at Buns in My Oven. Want to know what the tip is? Mustard. Plain yellow mustard. The acidity adds amazing flavor and really tenderizes the beef as it cooks in the crockpot. Even if you’re skeptical… try it once!
Why You’ll Love This Recipe
This Crock Pot BBQ Beef Roast is not only incredibly easy to make but also filled with flavors that will have everyone asking for seconds. The homemade sauce is the perfect balance of sweet and tangy, and the mustard tip adds a unique twist that takes the dish to the next level.
Kitchen Equipment You’ll Need
- Crockpot (4 qt. or larger)
- Mixing bowl
- Whisk
- Forks for shredding
- Serving dish
Ingredients
- 2 – 2 1/2 lb. beef chuck roast
- 1/4 cup BBQ sauce
- 1/4 cup ketchup
- 2 tablespoons light brown sugar
- 1/4 cup apple cider vinegar
- 1/4 teaspoon dry mustard
- 1 tablespoon Worcestershire sauce
- 1/4 teaspoon chili powder
Step-by-step Instructions
- Place the beef chuck roast in the crockpot. If using a 4 qt. crockpot, slice the roast in half for a better fit.
- In a mixing bowl, whisk together the BBQ sauce, ketchup, brown sugar, apple cider vinegar, dry mustard, Worcestershire sauce, and chili powder.
- Pour the sauce mixture over the roast, ensuring it is well covered.
- Cook on low for about 6 hours, or until the beef is tender and easily shredded.
- Remove the roast from the crockpot and shred it using two forks. The meat should fall apart effortlessly.
- Transfer the shredded beef to a serving dish and ladle some of the remaining juices over the top before serving.
Tips for Success
- For the most tender beef, ensure you cook it on low heat to allow the flavors to meld over time.
- Don’t skip the mustard; it’s the secret ingredient that enhances the dish’s flavor and tenderness.
Additional Tips and Variations
Try using a smoky BBQ sauce for an extra layer of flavor, or add a pinch of cayenne pepper if you like a bit of heat. You can also serve the shredded beef on toasted buns for a delightful sandwich experience.
Nutritional Highlights (Per Serving)
Calories: 350 | Protein: 32g | Fat: 18g | Carbohydrates: 12g | Sugar: 10g
Frequently Asked Questions (FAQ)
Can I use a different cut of beef?
Yes, other cuts like brisket or round roast can be used, but cooking times may vary.
Can I make this recipe ahead of time?
Absolutely! The flavors develop even more when the dish is made a day ahead.
How do I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Conclusion
This Crock Pot BBQ Beef Roast is a must-try for any barbecue lover. Its ease of preparation and mouthwatering taste will make it a staple in your recipe collection. I invite you to give it a try and share your experiences in the comments below. Happy cooking!
