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Barbecued Beef


"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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10 h 20 m servings 276 cals
Original recipe yields 12 servings


  • Calories:
  • 276 kcal
  • 14%
  • Fat:
  • 16.2 g
  • 25%
  • Carbs:
  • 13.5g
  • 4%
  • Protein:
  • 18.7 g
  • 37%
  • Cholesterol:
  • 65 mg
  • 22%
  • Sodium:
  • 562 mg
  • 22%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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  • Prep

  • Cook

  • Ready In

  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.


  • Easy Cleanup
  • Try using a liner in your slow cooker for easier cleanup.

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Read all reviews 1030
  1. 1412 Ratings

Most helpful positive review

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. The...

Most helpful critical review

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 goo...

Most helpful
Most positive
Least positive

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. The...

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...

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, ...

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...

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 w...

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. ...

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 i...

This recipe was great. I used some BBQ sauce, some ketchup and no liquid smoke and it was fine. If there's one piece of previous advice I would definitely say to take is to cut the meat into c...

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 ...