🥩 Slow Cooker Barbequed Beef
Ingredients
Serves 6–8
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3–4 lbs (1.4–1.8 kg) beef chuck roast or brisket
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1 large onion, sliced
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3 cloves garlic, minced
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1 cup (240 ml) barbecue sauce (your favorite brand or homemade)
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½ cup beef broth or water
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2 tbsp Worcestershire sauce
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1 tbsp brown sugar
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1 tsp smoked paprika (optional)
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1 tsp salt
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½ tsp black pepper
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½ tsp chili powder or cayenne (optional, for heat)
Instructions
1. Prepare the beef
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Trim excess fat from the roast if needed.
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Season all sides with salt, pepper, and smoked paprika.
2. Layer ingredients in the slow cooker
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Place sliced onions and garlic at the bottom.
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Lay the beef on top.
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Mix barbecue sauce, beef broth, Worcestershire sauce, brown sugar, and chili powder in a small bowl.
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Pour the sauce mixture over the beef, coating it evenly.
3. Cook
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Cover and cook on low for 8–10 hours or high for 4–6 hours, until beef is tender and easily shredded with a fork.
4. Shred the beef
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Remove beef from the slow cooker and shred with two forks.
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Return shredded beef to the slow cooker and stir into the sauce to coat.
5. Serve
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Serve on buns for sandwiches, over rice, with roasted vegetables, or as tacos.
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Top with extra BBQ sauce, coleslaw, or pickles if desired.
🌟 Tips
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For extra flavor, sear the roast in a hot skillet for 2–3 minutes per side before slow cooking.
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Use a smoky BBQ sauce for a deeper flavor profile.
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Can be made a day ahead — leftovers taste even better after the flavors meld.
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Freeze extra shredded BBQ beef in portioned containers for quick meals.
I can also give a honey-balsamic slow cooker BBQ beef version that’s slightly sweet with a tangy kick — perfect for a slightly upscale twist.
Do you want me to provide that version?
