Blue Ribbon Beef Roast

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READY IN: 7hrs
Recipe by AKKeller

Simple and delicious. The cut of the beef and the slow cooking will lead to a stringy roast that is perfect for shredded BBQ sandwiches, shredded tacos, enchiladas or open-faced hot beef sandwiches. PBR make for a great stock for slow cooking. Beer does an excellent job of tenderizing, breaking down muscle fiber and adds tremendous flavor. This roast will fall apart and virtually shred itself

Ingredients Nutrition

  • 1360.77-2267.96 g chuck roast or 1360.77-2267.96 g cross chuck roast
  • 453.59 g can Pabst Blue Ribbon beer
  • 118.29 ml water
  • 1 small white onion, chopped
  • 4-6 garlic cloves, minced
  • 44.37 ml fresh ground pepper
  • 7.39 ml paprika


  1. Brown the roast in a large frying pan.
  2. After browning, place in crock pot with onions, garlic, fresh ground pepper, paprika, Pabst Blue Ribbon, and water.
  3. Cook times will vary depending on the weight and thickness of the roast. Rotate roast every couple of hours.
  4. Roast is ready when the meat easily falls apart.
  5. Shred portions of meat in a separate bowl with your favorite BBQ sauce.
  6. Pile shredded beef on slightly toasted kaiser.
  7. Serve with you favorite BBQ sides.
  8. Save leftovers for your other favorite recipes that call for shredded beef.

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