Perfect for a summer cookout or potluck, this shredded beef barbecue recipe is made easily in the crockpot! With a quick and easy homemade barbecue sauce that’s sweet and tangy, this beef bbq is truly the best!
We FINALLY had a weekend here in Ohio where it was semi-sunny and in the 60’s! Our “Spring” has been more like an extended winter, so it was amazing to actually have some Spring-like weather. Aside from just instantly lifting my mood, the warmer weather gave me a craving… for cookout food!
I’ve talked here on the blog before about my serious love of cookout or potluck food. It’s so amazing to me… like my warm weather comfort food! From jalapeño popper macaroni salad, broccoli salad, tequila lime coleslaw and fresh strawberry pie… I can never get enough. Usually we go for a more traditional pulled pork, but an absolute favorite in our family is our shredded beef barbecue!
This recipe is a mixture of one we got from my Aunt Amy, with some of my own flair, and a great tip from Karly who blogs over at Buns in My Oven. Want to know what the tip is? Mustard. Plain yellow mustard. The acidity adds amazing flavor and really tenderizes the beef as it cooks in the crockpot. Even if you’re skeptical… try it once!
HOW TO MAKE BARBECUE BEEF IN THE CROCKPOT
Since this recipe cooks allllll day, go for a cut of beef that is marbled with fat and connective tissue, and one that is a bit tough. The slow cooker method really allows that connective tissue to melt and leaves you with an incredibly tender, melt in your mouth bbq. Chuck roast is my preferred cut of beef, but brisket is a fabulous alternative.
Some recipes call for shredded beef barbecue to be cooked all together… with both the sauce and the beef in the crockpot. For me, this can result in a sauce that is a bit OVER caramelized, especially on the sides of the slow cooker.
For my recipe, we cook the chuck roast in the crockpot with the mustard, spice rub, beef broth, liquid smoke and a few pats of butter. Once it’s super tender, we shred it, drain the juices and return the now-shredded beef to the slow cooker. Then we make the sauce, add it to the slow cooker and cook it about an hour or so, until it’s all hot and combined.
HOW LONG DOES IT TAKE TO COOK A CHUCK ROAST FOR BARBECUE
Overall it depends on the size of the roast, but for a standard 3-5 lb beef chuck roast, 8-10 hours on LOW is a general rule of thumb. A lot of people think that if they try to shred the roast and it’s tough, that it’s overcooked. Actually a tough roast is usually a sign that it needs more cooking time. Pop the lid back on and cook on LOW another hour or two and I bet it’ll be fall apart tender!
CAN THIS SHREDDED BEEF BARBECUE BE MADE AHEAD OF TIME
Absolutely! Since this recipe has a few ways it can be made ahead of time:
- Make both the beef and barbecue sauce ahead of time and store them separately in the refrigerator. The day you want to serve it, add both the beef and sauce to the crockpot, stir well, cover and cook on LOW for several hours, until the bbq is hot.
- Make the beef ahead of time, shred, cool and refrigerate. The day you want to serve it, set the beef out on the counter for about 30 minutes. As it’s sitting out, make up the sauce. Add beef and sauce to the crockpot, cover, and cook on HIGH for about an hour, until hot.
CAN THIS SHREDDED BEEF BARBECUE BE MADE IN THE PRESSURE COOKER (INSTANT POT)
I haven’t extensively tested this, so use this as a general guideline.
- Cut chuck roast into 3-4 pieces. Rub them with mustard, the homemade seasoning rub, then add them to the instant pot. Increase the beef broth to about 1 1/2 cups, and add beef broth and liquid smoke (if using), pouring it around the beef chunks.
- Add lid and lock into place. Make sure the knob on top is set to the “sealing” position.
- Set to Pressure Cook/Manual, High Pressure, and use the + or – buttons (or dial in some models) to select 60 minutes.
- When roast is finished cooking, do a natural pressure release for 10-15 minutes by letting the pressure cooker sit undisturbed.
- After 10-15 minutes, turn knob to “venting” position and release any remaining pressure. When the pin drops down, remove lid.
- Remove beef from instant pot, shred. Remove juices from instant pot insert, add beef back to insert.
- Add in cooked bbq sauce and use the “saute” function to cook the beef with the sauce to really marry it together.
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Ingredients
CROCKPOT SHREDDED BEEF
- 2 - 3 Tbsp packed light brown sugar
- 2 1/2 tsp paprika
- 2 tsp garlic powder
- 2 tsp onion powder
- 1 1/2 tsp kosher salt
- 1 tsp black pepper
- 4 lb beef chuck roast
- 2 Tbsp yellow mustard
- 2/3 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
- 1/3 - 1/2 cup packed light brown sugar
- 1/4 cup apple cider vinegar
- 2 - 3 Tbsp molasses
- 1/2 tsp Worcestershire sauce
Instructions
- Combine brown sugar, paprika, garlic powder, onion powder, salt and pepper in a small bowl. Set aside. Add chuck roast to slow cooker, drizzle with mustard and rub into the meat.
- Sprinkle with half of the rub. Rub into the meat, flip the roast over and rub the remaining rub into the meat. Pour in beef broth and liquid smoke (if using), being careful to pour it around the roast, not over it. You don't want to wash away that rub and mustard! Top with butter slices. Cover and cook on LOW for 8-10 hours, or until roast is fork tender.
- Remove roast from slow cooker to a large cutting board and shred, discarding large fat pieces. Drain cooking juices from the slow cooker and return shredded beef to the slow cooker.
BARBECUE SAUCE
- Add butter and olive oil to a saucepan and heat over MED heat. Add onion and garlic and saute until soft and translucent, about 5-8 minutes.
- Add ketchup, brown sugar, cider vinegar, molasses and Worcestershire sauce to saucepan and stir until combined. Pour barbecue sauce into slow cooker with beef and stir well. Cover and cook on HIGH for 30 minutes or so, to allow the sauce to really mesh together and slightly caramelize on the beef.
- Serve hot and enjoy!
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Chef Tips
- Both the barbecue sauce and shredded beef can be made ahead of time and reheated together in the crockpot. Combine shredded beef and cooked sauce and cook, covered, on LOW until hot.
- If you'd prefer, store-bought barbecue sauce can be used.
- This beef is incredibly flavorful on it's own, so if you'd prefer a sauce-less shredded beef, this is a great recipe.
- Feel free to play around with the amounts of barbecue sauce ingredients, depending on your tastes and the size of the roast you're using.
Video
Nutrition Disclaimer
The Chunky Chef is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
Deltalee says
What do you do with the extra juices from the crock pot? Toss it out? You don’t mix it with the bbq sauce too?
The Chunky Chef says
To keep the bbq beef from being too “wet”, I don’t mix the juices in with the bbq sauce. I usually toss my juices, but you could certainly save them, or even use them in this recipe if you’d like.
Dawne says
Hi, thank you for this recipe. Do you think in place of beef chuck roast, beef round tip would work? That’s what’s on sale now and I’m planning to make this for a crowd.
The Chunky Chef says
Hi Dawne, that should work just fine 🙂
Dawne says
Thanks!
Jess says
We had it as part of a baked potato bar type thing. So good!
Kelsey McDowell says
I have made this many times as written. I love that it is easy and delicious. The mustard does the trick. Who knew?! Thanks for sharing.
MA says
This is the best BBQ Beef recipe! I have made it for entertaining at home and for taking meals to people — a hit every time! Thank you! 🙂
Ruth says
In a pinch can you partially cook on high and what amount of time on high and low for a 4 lb. roast?
I’ve made this before, tasty!
Thank you!
The Chunky Chef says
In a pinch, yes you can cook on high for about half the time, but I feel the texture is better when cooked on low 🙂
Elissa says
First time I have made bbq with a beef roast Turned out great followed the recipe exactly 🙂 Thanks
I will use this one again 😁
john says
using a rump roast will see how it turns out in pressure cooker
Sara says
What kind of coleslaw did you put on top of your bbq beef sandwiches? I’m not huge fan of bbq sandwiches or coleslaw but my husband is, and together I think I might really enjoy it! I never would have thought of doing it that way.
The Chunky Chef says
I used this coleslaw recipe (https://www.thechunkychef.com/coleslaw-recipe-chick-fil-a-copycat/), here in the Midwest we put coleslaw on all kinds of pulled meats, the flavors really compliment each other 🙂
Richard Tripp says
Really good made as written with no changes.
Mike w. says
This recipe was an absolute banger! 10/10! Wouldn’t change a thing! I used a rump roast and it came out fantastic!!
Jennifer Rulli says
Can this be frozen?
The Chunky Chef says
Sure thing 🙂
Camille says
Do you suggest using regular hamburger buns, or are they too soft?
The Chunky Chef says
You can use regular buns, and to make them sturdier, just heat a drizzle of oil in a skillet over high heat, and add the buns (cut side down), and toast until golden brown 🙂
Kelley says
Had to make more! It is the best barbeque ever!
Joel V says
Alright this turned out fantastic. Only one critique, instead of tossing the braising liquid away, I used that for the sauce. I added more paprika and salt to taste, added a small can of tomato paste instead of ketchup. And then the Worcestershire and brown sugar (I didn’t have molasses). Just simmer while whisking occasionally until it’s your desired thickness. Add back into the meat and it’s ready to serve as is!
The reason I kept the liquid is because it has all the butter, spices, and all the beefy flavor from the rendered tallow and collagen on the chuck roast. It’s really good and doesn’t require wasting a whole bottle of ketchup.
Thank you for the recipe!
Mandy W. says
I use this recipe ALL the time! I love it because I am not a bbq sauce type person so I can enjoy the beef alone and use it for a variety of dishes: Sandwich, burritos, nachos, with noodles, you name it. Thanks for making roast run again!
Hannah says
This was AMAZING! It’s become a staple for me. It’s a showstopper meal that always pleases. I used without liquid smoke and it was devine! I would highly recommend this for a potluck or something to wow guests
Jan says
If cooking several roasts in advance, after pulling the beef, can it be frozen, then thawed beforehand and heated in the oven with the bbq sauce?
The Chunky Chef says
Yes, absolutely 🙂
Robin Jones says
They don’t give you enough stars super dam good just try it you love it
Max says
Good recipe. What made it stand out from others is the mustard. Incorporated a couple of changes that made it even better imho. Replace the broth and smoke with a citrus shanty or very light wheat beer. The flavor is incredibly enhanced yet subtle. Add a teaspoon of a quality steak rub to enhance flavor as well.
I’m a huge fan of vacuum sealing and have frozen this recipe with and without sauce for over eight months, when defrosted it tastes like it was made yesterday. Before sealing, place serving in the freezer for a few hours to keep the juices from being squeezed out by the vacuum sealer. This seems to keep the dish moist when defrosted.
Jean says
So tasty! We serve it on toasted garlic buns with blue cheese and onions with a bowl of ‘au jus’ for dipping on the side. Have served it for guests many times and it is always a hit! I put extra broth in the pot for extra dipping sauce.
Veronica says
Hi. Tried this recipe and it’s delicious.