Crock Pot Very Best Beef BBQ

READY IN: 6hrs 15mins
Recipe by Mirj2338

Put this up to cook and you'll find your neighbors trying to break down your door for a taste!

Top Review by Millereg

This recipe had its ups and downs – 99% ups, 1% downs – here’s the skinny. A generous co-worker recently donated a crockpot to our office staff. In the same breath that he used to make his announcement of the donation, he said, “OK, Miller, you’re the chef in the house – DO something with it!” So I subsequently trotted up the street to my friendly butcher buddy’s shop and he cut me a beautiful, well-marbled beef shoulder that was just a fraction under 3 pounds. I cut it into thick slices instead of cubes (best I could do with the very rudimentary kitchen tools that we have at work) and put it in the crock with the onions (I went a bit overboard on these in the interest of yumminess) and bouillon. The following morning, the office early bird who gets in to work at the crack of yes-it’s-still-dark took it out of the fridge and turned it on at the high setting. At 10:30 a.m., I checked it and it was very nicely done. When I tried lifting the beef out with a fork, I discovered that I had made a very smart mistake – I must have inadvertently bought “self-shredding” beef. The stuff was just falling apart into little pieces – absolutely beautiful. Now here’s the very, very minor 1% down – when I drained off all the liquid from the crock, I had only 1 ½ cups, so I had to add another ½ cup of bouillon to make the sauce part of the recipe – no big deal at all. The only minor deviation that I made from the listed sauce ingredients was to use homemade ketchup (recipe # 24945) because it’s low in sodium. By lunch time, the entire office smelled like the best BBQ joint in town. By the end of our lunch break, four of us had cleaned that crock out completely - there was not a shred (pun intended) of beef left. Served it on big, fat Kaiser rolls with freshly-made cole slaw from a nearby Pennsylvania Dutch farmers’ market on the side. The donated crockpot has found a permanent and happy home. To coin a phrase that has been flogged more than any dead horse, this stuff is to-die-for.

Ingredients Nutrition


  1. Put meat, bouillon & onions in crock pot on high for 4 1/2-5 hours.
  2. Shred beef.
  3. Drain all but 2 cups liquid.
  4. Put beef mixture & remaining ingredients back into crock pot.
  5. Stir well.
  6. Cook on high for 45 minutes.
  7. Serve on bulky rolls.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a