Slow Cooker BBQ Beef
Slow Cooker BBQ Beef Recipe from Festival Foods, a grocery store in Green Bay. This recipe was featured on the local morning news. I have made this a few times and it is very good. Not too sugary like most bbq in this area. I often don't even add the ketchup, but that is our family's preference.
- Ready In:
- 11hrs 5mins
- 4 -5 lbs beef chuck roast
- 1 tablespoon garlic salt
- 1 tablespoon black pepper
- 2 cups chicken broth
- 1 onion, sliced
- 1 (15 ounce) can tomato sauce
- 1⁄4 cup brown sugar
- 1⁄4 cup ketchup
- 3 tablespoons Dijon mustard
- 1 dash Worcestershire sauce
- 1 (18 ounce) bottle barbecue sauce (I like KC Masterpiece or Cattlemans for this)
- Season roast with garlic salt and pepper and place in slow cooker. Add all remaining ingredients but the BBQ sauce.
- Cover and cook on LOW for 9 to 11 hours, until beef is very tender.
- Shred meat with a fork after cooking and retain 1 cup of the juice from cooking.
- Add bottle of BBQ sauce.
- Cover and cook on high for another 45-60 minutes.
- Serve over split buns with a pasta salad.
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Pretty tasty! I only had a 2.5lb rump roast and wasn't sure how long to cook it. I did some research on line and did for 8 hrs, than the last hour on high. Too long! Will do an hour less next time. Dried it out a bit. I left out the ketchup (thought would be tomatoey enough with just the tomato sauce) and halved the brown sugar. Used real garlic, pepper and salt. I used Kingsford Hickory BBQ sauce, no HFCS and all natural ingredients(first time, was very yummy!). I did use full amount of tomato sauce, onion, Dijon, Worcestershire, 1 cup beef (leftover) and one cup chicken broth, then just 9 oz of BBQ sauce. We thought this was pretty good and can't wait to see how the leftovers are!
I made this for my husband's birthday and EVERYONE gave it 5 stars! I didn't have garlic salt so I used 1t garlic powder and 1t salt. For the BBQ sauce I used Bull's Eye Sweet & Tangy (no HFCS!!). I mixed all the ingredients the night before & put in a Tupperware in the fridge and then combined everything in the crockpot in the morning. Served with Kaiser rolls and Brussels Sprouts with Pecans and Cranberries (Food Network recipe) which according to my husband went PERFECTLY on the sandwich. We'll definitely be having this again. Thanks for sharing!
This was delicious!! My boyfriend said he wants it often. I didn't have tomato sauce so I used paste + water. I bought the only BBQ sauce I saw without high fructose corn syrup, which was BullsEye and it was really good- more smoky and less sweet. I didn't have time to cook 12 hours, so I did the first two on high and 6 more on low. The meat was soo tender. I am printing this out and will be making this again and again. Thanks!
We really enjoyed this, and DH was especially pleased that it held together so well ~ this is his new favorite bbq sandwich...I loved the fact I could put it in the crock and forget about it :) Since we don't eat pork, I've been looking for a beef bbq recipe and this one will go in the keeper cookbook. Thanks Jess, made for PRMR, March 2009.