Barbecued Beef Recipe - Allrecipes.com
Barbecued Beef Recipe
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Barbecued Beef
Watch how to make this zesty dish. See more
  • READY IN 10+ hrs

Barbecued Beef

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 12 servings Change Servings
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  • PREP

    20 mins
  • COOK

    10 hrs
  • READY IN

    10 hrs 20 mins

Directions

  1. 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.
  2. Place chuck roast in a slow cooker. Pour ketchup mixture over chuck roast. Cover, and cook on Low for 8 to 10 hours.
  3. 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.
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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!!!

 
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.

 
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.

 
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.

 
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! :)

 
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!

 
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!

 
Jan 06, 2004

My family loved this dish! Even my daughter who never tries anything liked it. Some other reviewers mentioned that the sauce had too much fat in it after cooking so long so I just cut my roast into chunks and cut off all the fat before I put it in the crock pot. There was hardly any fat in the sauce when it was done, and it cut down on the cooking time. It was great!

 

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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.

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About the Cook

CORWYNN DARKHOLME
232 Followers 0 Saved Recipes
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