Crockpot BBQ Beef is so tender and juicy it practically melts in your mouth! With just a few minutes of prep time, this easy set it and forget it main dish is perfect for any occasion.
Crockpot BBQ Beef
There’s nothing quite like the ease and simplicity of a tried and true crockpot recipe. You mean I can load it up and not have to worry for an entire day? I love coming back to a practically ready meal with barely any legwork myself. This slow cooker BBQ beef is exactly what I go for when I’m looking for something easy and delicious that is totally worth the wait. You can use this tender, tangy beef for sandwiches, nachos, tacos, or even mix it in with some mac and cheese! Of course the classic way to serve this would be piled high on a soft bun, drizzled with your favorite BBQ sauce, with a pickle or some coleslaw to take it over to top. Perfect for summer cookouts!
Want the perfect sides to go with this mouthwatering main? Try pairing it with my baked beans and loaded baked potato salad that will have all the neighbors begging for a backyard BBQ invite!
Can this recipe be made ahead of time?
It absolutely can! Because this recipe does make a large portion it’s great for parties. If you’re busy day of or are prepping this for an afternoon meal you can totally make the beef ahead of time. Slow cook as directed and shred. Store it in the fridge and add it back to the crockpot about half an hour before serving. Turn the crockpot on warm (you can add a little more beef broth or any reserved juice if you feel it needs it) and just let it heat up until you’re ready to serve!
How To Make Crockpot BBQ Beef
- Brush. Using paper towels, remove any excess moisture from the roast. Brush the meat with Dijon mustard, coating all sides.
- Mix. Mix together the brown sugar, smoked paprika, chili, garlic, and onion powders, cumin, salt, and pepper in a small bowl.
- Rub. Sprinkle the mix over the roast and press it into all sides to evenly coat with the rub.
- Pour. Into the crockpot, pour the beef broth, apple cider vinegar, worcestershire sauce, and liquid smoke.
- Add. Add the prepared roast and place the lid onto the crockpot.
- Cook. Cook on low for 8-10 hours. The beef should be tender and easily shred when done.
- Shred. Transfer the roast to a cutting board or bowl and shred.
- Drain. Drain most of the juice from the crockpot, reserving about ¼ cup. Set aside.
- Return. Place the shredded beef back into the crockpot and pour the juice over it. Stir.
- Serve. Serve on your favorite buns with some BBQ sauce and enjoy!
Storing Crockpot BBQ Beef
Leftover beef can be stored in an airtight container for 4 days. Perfect for meal prepping! Just heat in the microwave until warmed through.
Ingredients Notes for Crockpot BBQ Beef
- Chuck Roast – This cut of beef is ideal for slow cooker recipes! Plus it’s affordable and has a great flavor!
- Dijon Mustard – A little sweet, a little tangy! Don’t swap it with plain yellow mustard.
- Brown Sugar – Light or dark works for this recipe.
- Seasonings – Smoked (a must) paprika, chili powder, garlic powder, onion powder, cumin, salt, and pepper.
- Beef Broth – You can substitute vegetable broth if needed but the beef broth really heightens the flavor.
- Apple Cider Vinegar – This tenderizes the meat and adds some depth to the flavor.
- Worcestershire – The tangy flavors in this sauce goes great with the mustard and apple cider vinegar.
- Liquid Smoke – This stuff is concentrated so use it sparingly! Also, keep in mind that the smoked paprika already lends quite a smokey flavor.
Enjoy!
~Nichole
Crockpot BBQ Beef
Ingredients
- 1 Chuck roast 3-4 lbs
- 2 Tbsp Dijon mustard
- 1/4 Cup Brown sugar
- 1 Tbsp Smoked paprika
- 1 tsp Chili powder
- 1 tsp Garlic powder
- 1 tsp Onion powder
- 1/2 tsp Cumin
- 1 tsp Salt
- 1/2 tsp Black pepper
- 1 Cup Beef broth
- 2 Tbsp Apple cider vinegar
- 1 Tbsp Worcestershire sauce
- 1 tsp Liquid smoke
Instructions
- Pat the roast dry and brush all sides with Dijon mustard.
- In a small bowl, mix the brown sugar, smoked paprika, chili powder, garlic powder, onion powder, cumin, salt, and pepper.
- Rub the seasoning mixture evenly over the roast, pressing it in well.
- Pour the beef broth, apple cider vinegar, Worcestershire sauce, and liquid smoke into the crockpot.
- Place the roast into the crockpot and cover with the lid.
- Cook on low for 8-10 hours or until the beef is tender and easily shreds.
- Remove the beef and shred it in a medium bowl.
- Drain all but 1/4 cup of the juice out of the slow cooker and set aside.
- Return the beef to the pot and stir with the juices, adding more if desired.
- Serve on buns with barbecue sauce and extra juices, BBQ sauce, and pickle slices if desired.
Notes
This crockpot BBQ beef can be stored in an airtight container in the fridge for up to 4 days.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
