Shredded Beef Barbecue

READY IN: 6hrs 15mins
Recipe by Chef LauraMD

This is so tender and tangy/sweet. Great served with coleslaw

Top Review by Calee

My family gives this 2 thumbs up on this recipe!! I had a 5lb roast and I put it in the crockpot in the morning and let it cook all day. I did use beef stock (1 litre) and the rest water. I used only 1/2 tsp allspice and used garlic powder 1tsp I didnt add the salt as I thought the beef stock was saltly enough. Served with broccoli slaw and potato chips. Will be making this again, thanks so much for posting this recipe. Made for spring PAC 2010.

Ingredients Nutrition


  1. Place roast, onions, celery, garlic and water in a large pot. Bring to a boil then cover and turn down to low heat and simmer the roast for at least 4 hours (the roast should fall apart when you press with a fork).
  2. Remove from liquid, saving about 1 cup of liquid, and cool slightly. Shred roast and add to the remaining liquid. Add all remaining ingredients and cook uncovered for 1 hour.
  3. Serve on buns with coleslaw.

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