If you need to feed a large group, try this flavorful and delectable BBQ beef recipe. Sandwich buns should be toasted before adding steak and additional barbecue sauce.
| Prep Time: | 20 mins |
| Cook Time: | 9 hrs |
| Total Time: | 9 hrs 20 mins |
| Servings: | 12 |
Ingredients
- 1 ½ cups ketchup
- ¼ cup packed brown sugar
- ¼ cup red wine vinegar
- 2 tablespoons prepared Dijon-style mustard
- 2 tablespoons Worcestershire sauce
- 1 teaspoon liquid smoke flavoring
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- ¼ teaspoon garlic powder
- 1 (4 pound) boneless chuck roast
Instructions
- 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 for approximately 1 hour more.
Nutrition Facts
| Calories | 276 kcal |
| Carbohydrate | 14 g |
| Cholesterol | 65 mg |
| Dietary Fiber | 0 g |
| Protein | 19 g |
| Saturated Fat | 6 g |
| Sodium | 562 mg |
| Sugars | 12 g |
| Fat | 16 g |
| Unsaturated Fat | 0 g |
Reviews
I recommend making this recipe with beef brisket instead of chuck roast. Beef brisket shreds nicely and a far better flavor than chuck roast and is a little less fatty.
From the positive reviews I’ve read, I’m making this tomorrow. Can’t wait!!
I love this recipe! I’ve been making it for years. It’s even tastier for pulled pork. (Just use the same size pork shoulder.) And I use a couple tablespoons of Claude’s marinade instead of the liquid smoke. Mmmm! *adding ingredients to grocery list*
This was really good. But, I followed the advise of others who cooked it separate then shredded and added the sauce later. I drained A LOT of fat. I also pan seared it first and cooked it with large onion slices that I later discarded with the fat.
Just made this for the 3rd time and it’s been a huge hit every time. This last time- I followed the recipe except I used London broil because it was on sale and it turned out great! Not quite as moist as the chuck roast but still really good and might be a good option for folks who are concerned about the amount of fat and are taking time to cut fat off prior to cooking.
Followed the recipe exactly. Really enjoyed the sandwiches. Other reviews said it freezes well so I put half in Mason jars. Looking forward to pulling those out in a few weeks.
Really good. Not too spicy. 1.45 lb. roast needs only be cooked about 4 hrs.
I used steaks that were in my freezer instead of a roast. This is so delicious! Even the picky eaters in my house loved it!
it was good. I agree with one person about doing half ketchup half bbq sauce
What a tasty, quick, and easy recipe. I’ve made this twice with rave reviews both times. The first time I followed the recipe exactly and it was great. The second time I just felt like playing with it and added a chopped onion and chopped green/yellow/red peppers, and upped the brown sugar to one heaping 1/3 cup. I was also short on ketchup so did 1/2 ketchup and 1/2 BBQ sauce. Both times were great. As to the problems with greasiness, I simply trimmed the fat before putting it in the crock pot and had no problems with it. I then cooked it on low 5 hours, pulled it apart, then cooked it another hour with the lid off and/or on -eyed so it wasn’t sealed tightly. The consistency and taste was great both times. Thanks for the great recipe!
We all loved this! I put a thickly sliced onion in the bottom of the crock pot – I think this helps keep the meat from possibly burning. Cut the roast into big chunks and removed whatever fat I could. Used no-sugar-added ketchup and Swerve brown sugar substitute in the sauce. Cooked it all day then skimmed grease off the top, then shredded the beef. Removed it to a skillet and cooked it down on the stove. Added just a little cornstarch mixed with water to thicken it. Served it on toasted hamburger buns – everyone loved!! Would definitely make again.
This is my go to bbq sauce recipe – with minor tweaks. I’m not a fan of sweet bbq so I use closer to 1/8 c brown sugar, a splash more vinegar, and a splash more liquid smoke. It’s great with any meat and super versatile.
Have made this several times for family gatherings and I’m always, without fail, asked for the recipe. It’s been our 4th of July meal for past 3 years so that we can spend the entire day out on the water and dinner is virtually done when we get back. I follow the recipe exactly as written, except that I remove most of the visible fat from the meat before it goes into the pot, so have no problem with excess grease in the sauce and the meat is still really tender.
Exceptional! This recipie is a keeper! 🙂
Just made a little more sauce to ensure it was moist. Excellent.
This recipe is a keeper as it’s written!! If you make no changes you will be happy with the end result. I made a couple tiny changes that I don’t necessarily suggest everyone would enjoy. I added 4 minced cloves of garlic, one large diced onion, and about 10 tiny baby potatoes which I placed under the meat. I also seared the meat in 2 tablespoons of butter in a frying pan before adding it to the crockpot. I followed the suggestion of others. I pulled the meat when done and while I shredded it I placed the sauce in the freezer for 10mins so I could easily scrape the excess fat layer off before adding it back into the warm crock pot with the shredded meat. I highly suggest doing this extra step as there is way to much fat in the sauce. Will make this one over and over again! Thanks for the recipe!!
Soooooo good!
Couldn’t make it with Chuck Meat so used Brisket instead and as I was feeding a lot of people I adjusted the recipe amounts accordingly. At the 4 hour mark I increased the heat to high and then at the 9 hour mark I shredded the meat, replaced into the sauce (kept some aside for some of our visitors who don’t like meat in the sauce) and kept warm for another 1 hour. Was a winner with all who ate. Next time I’ll try with chuck meat to see the different texture in the meat. Thanks
Great recipe.
Made this for family get together and everyone loved it. I loved the easy prep, but I did sear the beef in frying before putting into the slow cooker. I thought it was a little salty so next time I will salt after I shredded the meat.
very very tender after the total 11 hours of cooking, although I Plan on doubling the sauce