Recipe by j.d.
"It's so good and easy. Serve on a bun with onion slices."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
2 (12 fluid ounce) cans or bottles
liquid smoke flavoring
ground black pepper
salt to taste
1 (18 ounce) bottle
Good way to make tender, shredded beef, but this recipe calls for way too much liquid - especially all that water. Regardless of the size roast you have, you do NOT need to submerge the entire thing in liquid - whether you use an oven or crock pot. I used only 1 bottle of beer and 1 cup beef stock instead of water - enough to go 1/2 way up the roast - like when you're braising meat. Most of liquid needs to be thrown out anyway. After it's done, I usually preserve about 1/2 - 2/3 cup liquid before adding the BBQ sauce to save all those nice beef drippings. You can have BBQ shredded beef one day and save half (b4 adding bbq sauce) for shredded beef tacos with soft tortillas the next.
Followed the recipe as is (using KC Masterpiece orignal). If you try it, I am sure you will change something to suite your taste. HOWEVER, the cooking technique is awesome; shredded beautifully in 5 hours in the oven. Ingredient-wise, unless you are a HUGE fan, I would drop the liquid smoke and also only use 1 bottle of beer. Two teaspoons is WAY too much. Made it again with 1/2 t. smoke and still just - too much. I would say it actually ruins a good basic recipe. Your BBQ sauce will probably be enough for infusing that smokey flavor. Like others, I drain the liquid and only add back in if I need to adjust the consistency.
I made this today in a crock pot(cooked on low for 8 hours) and it was outstanding. I poured off the liquid in a pot, leaving the beef in the crock pot.Then I shredded the beef and added about 2 cups of the liquid back into the crock pot. I then add 1/2 jar of BBQ sauce. People then added addtional BBQ sauce to their sandwich.
Family likes this recipe a lot. I cook the roast in a crock pot (low for 10-12 hours)*. After removing the meat from the liquid and shredding it, I add the BBQ sauce and reheat the mixture before serving.
* Note: I use about 5-6 lbs. of meat, but have to reduce the water, or it's too much for my crock pot.
This recipe is delicious for shredded beef sandwiches! I cooked mine in the slow cooker and it came out so moist and flavorful. It was a while ago, but I think I drained off the liquid and poured in a bottle of our favorite BBQ sauce then served it on a bun with coleslaw on top - yum! I'm making it tonight and had to print out the recipe again and thought I would leave a review. This recipe also works well with country-style pork ribs in the slow cooker for shredded pork sandwiches.
This is the first time I ever made anything like this, and it turned out great! Next time I may buy a larger roast because there are no leftovers.
common sense told me to drain some liquid before adding the bbq sauce, everything was perfect, the beef shreeded with ease and was moist and tender. Thanks for the great recipe
This is super easy to make and the flavor is out of this world. I used a crock pot and cooked on low for 8 hours.
Yummy! I would suggest cutting back on the water or draining some of the juices before adding the barbecue sauce. Thanks for the recipe!
* Percent Daily Values are based on a 2,000 calorie diet.
Barbecued Shredded Beef
Serving Size: 1/9 of a recipe
Servings Per Recipe: 9
Amount Per Serving
** Calories: 446
** Calories from Fat: 220
End summer with a bang with festive Labor Day recipes.
Send them to school with good-for-you food that’s tasty, too.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!
Watch how to make this zesty dish.
See how to make classic California-style barbecued tri-tip.
Watch how to make delicious roast beef tenderloin.