Nothing beats the smell of slow-cooked BBQ beef filling the kitchen after a long day. This Crockpot BBQ Beef recipe is a lifesaver when you want something hearty and full of flavor without the fuss.
I love tossing everything into the slow cooker in the morning and letting the magic happen while I go about my day. By dinnertime, the beef is perfectly tender, coated in a rich, smoky barbecue sauce that’s just begging to be piled onto soft buns.
What makes this recipe special is how easy it is, minimal prep, no babysitting required, and you end up with beef that’s melt-in-your-mouth delicious. The BBQ sauce thickens as it cooks, wrapping the beef in layers of tangy, sweet, and smoky goodness.
Why I Love This Recipe?
- The Crockpot does all the work, so it’s great for busy days when you don’t have time to cook.
- The beef turns out incredibly tender and flavorful with just a handful of ingredients.
- It’s perfect for feeding a crowd, everyone loves BBQ!
- It pairs with almost anything, from sandwiches to a BBQ platter with all your favorite sides.
Crockpot BBQ Beef Recipe
Perfect for a summer cookout or potluck, this shredded beef barbecue recipe is made effortlessly in the crockpot! With a quick and easy homemade barbecue sauce that’s sweet, tangy, and smoky, this beef BBQ will easily become a crowd favorite.
Ingredients
Crockpot Shredded Beef
- 2-3 Tbsp Packed light brown sugar
- 2 ½ tsp Paprika
- 2 tsp Garlic powder
- 2 tsp Onion powder
- 1 ½ tsp Kosher salt
- 1 tsp Black pepper
- 4 lb Beef chuck roast
- 2 Tbsp Yellow mustard
- â…” cup Beef broth
- 1 tsp Liquid smoke optional
- 3-4 Tbsp Unsalted butter sliced
Barbecue Sauce
- 1 large Yellow onion finely minced
- 4 cloves Garlic minced
- 3 Tbsp Butter
- 1 tsp Olive oil
- Salt and pepper to taste
- 20-24 oz Bottle of ketchup
- â…“ – ½ cup packed Light brown sugar
- ¼ cup Apple cider vinegar
- 2-3 Tbsp Molasses
- ½ tsp Worcestershire sauce
Instructions
- Season the Beef:
- In a small bowl, combine the brown sugar, paprika, garlic powder, onion powder, salt, and pepper. Set aside.
- Prep the Roast:
- Place the chuck roast in the crockpot. Drizzle mustard over the roast and rub it into the meat. Sprinkle half of the spice rub on top, rubbing it in thoroughly. Flip the roast and rub in the remaining seasoning.
- Add Liquids:
- Pour beef broth and liquid smoke (if using) around the roast, being careful not to wash away the mustard and rub. Top the roast with slices of butter.
- Slow Cook:
- Cover and cook on LOW for 8-10 hours, or until the beef is fork-tender.
- Shred the Beef:
- Once cooked, remove the beef from the crockpot and shred it, discarding any large pieces of fat. Drain the cooking juices from the crockpot, then return the shredded beef to the slow cooker.
- Make the Barbecue Sauce:
- In a large skillet, heat butter and olive oil over medium heat. Add minced onion and garlic, cooking until softened. Season with salt and pepper. Stir in ketchup, brown sugar, apple cider vinegar, molasses, and Worcestershire sauce. Simmer for 15-20 minutes, stirring occasionally, until thickened.
- Combine and Serve:
- Pour the barbecue sauce over the shredded beef in the slow cooker. Mix well and let it heat through on LOW for 30 minutes. Serve warm on sandwich buns, sliders, or as desired.
Notes
- Make Ahead: You can prep the beef and barbecue sauce a day in advance for easy serving.
- Spice Levels: For a spicier kick, add cayenne pepper or hot sauce to the rub or barbecue sauce.
Nutrition Facts:
| Nutrition | Value |
|---|---|
| Calories | 405 kcal |
| Protein | 28g |
| Fat | 24g |
| Carbohydrate | 18g |
| Fiber | 3g |
| Sodium | 750mg |