Tender, juicy beef pot roast, cooked low and slow in homemade BBQ sauce, is one of life’s simple pleasures! Rich BBQ beef roast is a simple recipe that’s hearty, delicious, and truly comfort food at its best.
Slow Cooked BBQ Beef: THE Recipe For Busy People
Here I go again…making bold statements about a simple recipe. But I can’t help it. I am all about combining everyday ingredients and turning them into something amazing. Like my Crock Chicken Thighs recipe, this BBQ beef dish will rock your world with bold flavors that you never thought you could achieve with a slow cooker.
Ways To Serve Barbecued Shredded Beef
- Serve it loaded up on warm bread for BBQ beef sandwiches.
- As a main dish with your favorite sides.
- Piled on fresh greens for a hearty salad.
- In tacos or burrito bowls.
- Over rice or noodles for an easy lunch or after-school snack.
Ingredients For BBQ Roast Beef
- Chuck Roast
- Beef Broth or Stock
- Brown Sugar
- Whole Grain Mustard – Dijon mustard is a great substitution.
- Worcestershire Sauce
- Apple Cider Vinegar – you can also use white or red vinegar.
- Paprika – you can also use garlic powder or onion powder.
- Salt and Pepper
- Extra Virgin Olive Oil
Scroll Down For Measurements
What Cut Of Beef Is Best To Use?
I prefer chuck roasts for shredded beef and pot roasts. They aren’t very expensive and have all the fat and marbling you need to keep the meat moist and juicy.
How To Make BBQ Beef In The Crock Pot
- Generously salt and pepper all sides of the roast. Add it to a hot skillet and sear the roast on all sides.
- Whisk together ketchup, vinegar, brown sugar, Worcestershire sauce, garlic, onion, honey, mustard, and paprika.
- Place the roast in the crock pot. Gently pour the broth around the roast, then top with the homemade sauce.
- Cook on LOW for 7-8 hours or HIGH for 4-5 hours.
- Remove the fork-tender roast from the crock pot. Shred and serve.
Do I Have To Brown The Meat Before Cooking?
Yep, if at all possible. This simple step really delivers big results. Searing the beef brings out extra flavor, along with helping the barbecue sauce cling to the meat.
Can I Make BBQ Beef Roast In Advance?
Yes. This is a great make-ahead dish. Make the recipe according to the directions. After shredding the beef, let it cool, then place it in an airtight container and store it in the fridge for up to 3 days.
To serve, place the shredded BBQ beef in the crock to heat, which will take about 20-30 minutes on high. You can also heat it in a pan on the stovetop.
How To Store Leftovers
I love having leftovers of BBQ beef stashed in my fridge for a quick meal or snack! Put the beef in an airtight container in the fridge for up to 3 days. It’s easy to reheat in the microwave, stoptop, or crock pot before serving.
Can I Freeze This Recipe?
Crockpot BBQ Beef is one of those “rock star” recipes that freezes beautifully. Follow the cooking instructions, shred the beef, then place it in a freezer-safe container or ziplock bag. Place in the freezer for up to 3 months. To serve, thaw in the fridge overnight, then heat thoroughly.
What To Serve With BBQ Pot Roast?
The simple answer is…just about anything! This crowd-pleasing dish is great for family meals, potlucks, game day, or tailgating.
Craving More? Try These Crock Pot Recipes
- Crock Pot Country Style Pork Ribs
- Slow Cooker Shredded Mexican Beef
- Crock Pot Beef Roast
- Slow Cooker Mississippi Chicken Sliders
- 1 3-4 pound chuck roast
- 3 tablespoons brown sugar
- ¼ cup ketchup
- ¼ cup apple cider vinegar
- 3 teaspoons minced garlic
- 2 teaspoons Worcestershire sauce
- ¾ – 1 cup minced onion
- 1 tablespoon whole grain mustard
- 1 tablespoon honey
- 2 teaspoons paprika
- ½ cup beef broth
- 1 teaspoon Kosher salt
- ½ teaspoon black pepper
- olive oil
- Generously salt and pepper all sides of the chuck roast. Drizzle oil in a skillet and sear the roast on high heat until browned on all sides. Place the roast in the crock pot.
- In a medium-size bowl, whisk together the brown sugar, ketchup, vinegar, garlic, worcestershire sauce, onion, mustard, honey and paprika.
- Pour beef broth over the roast, then drizzle on the homemade BBQ sauce. Place the lid on the crock pot. Cook on LOW for 7-8 hours or HIGH for 4-5 hours until the roast is fall-apart tender.
- Remove roast from the slow cooker and shred it with two forks. Serve on warm rolls for sandwiches or as a main dish with your favorite sides.
- Oven Instructions: sear the roast in a dutch oven. Pour beef stock into the pot and drizzle homemade BBQ sauce over the roast. Cover and cook at 350 degrees for 2 to 2 ½ hours (30 minutes per pound) until the roast is fork tender.
- Storing Leftovers: Put the beef in an airtight in the fridge for up to 3 days. Reheat in the microwave, stoptop, or crock pot before serving.
- To Freeze: Follow the cooking instructions, shred the beef, then place it in a freezer-safe or ziplock bag. Place in the freezer for up to 3 months. To serve, thaw in the fridge overnight, then heat thoroughly.