Slow Cooker BBQ Beef Roast
Slow Cooker BBQ Beef Roast is a tender, smoky beef dinner slow-cooked in a rich barbecue sauce with onions, garlic, and spices. The beef becomes fall-apart tender, making it perfect for sandwiches, baked potatoes, rice, or hearty family meals.
Equipment
- Large skillet
- Measuring cups
- slow cooker
Ingredients
- 3 lb beef chuck roast
- 1 large onion chopped
- 2 cloves garlic minced
- 1 18 oz bottle barbecue sauce
- 1 tablespoon apple cider vinegar
- 1 tablespoon Worcestershire sauce
- 1 teaspoon smoked paprika
- ½ teaspoon chili powder
- ¼ teaspoon black pepper
- Salt to taste
Instructions
- Season the beef roast with salt and black pepper.
- Heat a large skillet over medium-high heat.
- Sear the roast on all sides until nicely browned.
- Place the chopped onion and garlic into the slow cooker.
- Set the browned roast on top.
- Whisk together the barbecue sauce, apple cider vinegar, Worcestershire sauce, smoked paprika, chili powder, and black pepper.
- Pour the sauce evenly over the roast.
- Cover and cook on LOW for 8 hours until the beef is tender enough to shred easily.
- Transfer the beef to a cutting board and shred it using two forks.
- Return the shredded beef to the slow cooker and stir well to coat it in the barbecue sauce.
- Serve immediately.
Notes & Wine Advice
Recipe Notes
Searing the beef before slow cooking creates a deeper, richer flavor. For a smokier taste, use a hickory or mesquite-style barbecue sauce. The shredded beef is delicious in sandwiches, tacos, baked potatoes, or served over rice. Leftovers keep well and taste even better the next day after the flavors have developed.Wine Advice
A bold Zinfandel pairs perfectly with the sweet and smoky barbecue sauce. A full-bodied Cabernet Sauvignon is another excellent match for this hearty beef dish.Nutrition values
Calories: 670 kcal | Carbohydrates: 31 g | Protein: 59 g | Fat: 33 g | Saturated Fat: 11 g | Sodium: 980 mg | Sugar: 22 g