Barbecued Beef

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READY IN 10+ hrs

Barbecued Beef

Read Reviews (944)

"This dish is zesty and yummy! It is very easy to make, as well as very deserving of 3 exclamation points!!! Spoon meat onto toasted sandwich buns, and top with additional barbecue sauce." — CORWYNN DARKHOLME

Directions

In a large bowl, combine ketchup, brown sugar, red wine vinegar, Dijon-style mustard, Worcestershire sauce, and liquid smoke. Stir in salt, pepper, and garlic powder.
Place chuck roast in a slow cooker. Pour ketchup mixture over chuck roast. Cover, and cook on Low for 8 to 10 hours.
Remove chuck roast from slow cooker, shred with a fork, and return to the slow cooker. Stir meat to evenly coat with sauce. Continue cooking approximately 1 hour.

Kitchen-Friendly View

PREP 20 mins
COOK 10 hrs
READY IN 10 hrs 20 mins

Footnotes

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Reviews More Reviews

Most Helpful Positive Review

Jan 06, 2004

My boyfriend LOVES this recipe. If the sauce is too greasy, I put the sauce in a container in the freezer while I'm shredding the beef. The grease hardens on top, and you can skim it off. Then you can return it to the slow cooker with the shredded beef. Excellent!!!

—SARAEM

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Most Helpful Critical Review

Jul 18, 2005

Chuck roasts are well known to have a fair bit of fat. If you cook the roast without all of the sauce you can remove the fat & oil, shred the meat and THEN add the sauce. It tastes just as good, you don't get the black burned sauce ring around your crock pot & this way you cut down on the calories and don't bite into a big chunk of fat...yuck.

—MRSLJONES

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1,290 Ratings

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Jan 06, 2004

A few tips for this great recipe. I've been making it for a few years. I actually sear my roast along with green peppers and onions. I always prepare this a day ahead to let it refrigerate so I can remove the grease. Another tip and this is for all crockpot recipes, unless you want thin gravy or sauce you need to allow additional time and cook for the last few hours on high without the lid. I usually using the cooking time for low on all recipes with sauce. I start out on high and as soon as the sauce is really hot I take the lid off the crock. My family does not like a thin sauce. This recipe freezes very well so I always triple the recipe.

—CATHYOO

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Jan 02, 2006

Excellent. I made this just as indicated, except to avoid the fattiness people mentioned, I trimmed the excess fat off before cooking and then cooked it for a couple of hours without the sauce, drained the grease off, then added the sauce and finished cooking it for another 6 or 7 hours. Definately be making again.

—MESODIUS

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Dec 05, 2003

Wow! This was soooo easy to make and absolutely delicious! I used a pork roast instead of a beef roast and it turned out fabulous! I shredded the meat and served it on toasted sesame seed buns with a dollop of coleslaw on top ~ YUMMY! The only thing I'd do different next time is cut the vinegar down to about 1/8 cup, as it had a stronger vinegar taste than I prefer, but other than that I wouldn't change a thing! My husband and I both loved this and I'll definitely be making it again real soon! Thanks for a truly delicious barbecue recipe, Corwynn! :)

—Chef Eeyore

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Jan 06, 2004

Fantastic! Don't like the way my crockpot cooks things so I put it in the oven... 350 for an hour, reduced heat to 225 and left it for 3 hours. Shredded it, and put it back in for another hour. Came out PERFECT! Thanks!

—mom2hhh

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Jan 06, 2004

I have made this dish using a beef chuck roast twice and a pork loin roast 3 times. I personally like the pork better, but my family likes them both. I serve on buns or over rice w/ a salad. I usually reduce the vinegar just a bit for family preference. Also, I trim the meat thorougly before cooking to eliminate fat in the BBQ sauce. I tried the suggestion of making a second batch of BBQ sauce once, but found that I had trimmed the meat enough to eliminate most fat. Plus, I liked the flavor of the BBQ sauce that had been cooking all day with the meat. This dish is great for parties, family events, etc. This recipe is a keeper!

—TLBRAN

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Nov 13, 2003

I believe the ketchup mixture helped to keep the beef moist, however, I would not use this as a sauce to serve over the shredded meat, it ended up tasting like ketchup, and nothing else. So, I discarded the ketchup mixture and then added a bottle of McClard's barbeque sauce and can of green chilies and it was wonderful!

—JLF518

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Nutrition

Calories
276 kcal
14%

Carbohydrates
13.5 g
4%

Cholesterol
65 mg
22%

Fat
16.2 g
25%

Fiber
0.1 g
< 1%

Protein
18.7 g
37%

Sodium
562 mg
22%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Barbecued Beef

Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories: 276
Calories from Fat: 146

% Daily Value *
Total Fat 16.2g 25 %
Saturated Fat 6.3g 31 %
Cholesterol 65mg 22 %
Sodium 562mg 22 %
** Potassium 312mg 9 %
Total Carbohydrates 13.5g 4 %
Dietary Fiber 0.1g < 1 %
Protein 18.7g 37 %
Sugars 11.6g
** Vitamin A 6 %
** Vitamin C 8 %
** Calcium 2 %
** Iron 24 %
** Thiamin 7 %
** Niacin 46 %
** Vitamin B6 15 %
** Magnesium 7 %
** Folate 5 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.