Slow Cooker Barbecue Beef

This recipe for Barbecue Beef is one that I have had for a very long time. I used to make it in the oven but wanted to adapt it for the slow cooker. Do you know what? It is just as good in the slow cooker as when it is made in the oven. Yes, it takes longer to cook, but I like that I can start it and then head out of the house to run errands or meet a friend for lunch.

I have to thank my good friend Brianne Fox for this recipe. When our kids were small we rarely went out to dinner. Instead, we would take turns at each others homes, kids in tow, for great food and even better company. We would strive for easy, delicious meals that would feed a crowd. Barbecue Beef is one of those winning dinners.

This recipe is great when made ahead of time and also freezes well. It can be served as a sandwich, over noodles or mashed potatoes.

So is it BBQ, barbecue or barbeque beef?

After doing research on this I discovered that all are acceptable spellings for the word. However, according to writingexplained.com, barbecue is the most widely used and most common spelling. The written abbreviation is BBQ and those in the UK and Australia often refer to it as barbie.

Barbecue comes from the Spanish word barbacoa.

Meal planning:

Besides steamed broccoli here are some of my suggestions to help round out this meal.

• APPETIZER:
• Adult Only Onion Dip
• Donna’s Cheese Ball
• SALAD:
• Homemade Coleslaw
• VEGETABLE:
• Autumn Green Beans
• DESSERT:
• Anne’s Cheesecake
• Kevin’s Toffee Chocolate Chip Cookies

Print Recipe

Slow Cooker Barbecue Beef

This recipe originally was made in the oven but I adapted it for the slow cooker. It is just as delicious made this way and it is great to put it in the slow cooker aka crockpot and forget about it for hours and hours.

Prep Time20 minutes mins

Cook Time7 hours hrs

shredding time10 minutes mins

Total Time7 hours hrs 30 minutes mins

Course: Dinner, Lunch, Main Course

Cuisine: American

Servings: 10 servings

Calories: 348kcal

Author: Brianne Fox

Ingredients

• 3 lbs. chuck roast
• 1 large onion, chopped
• 1 cup celery, chopped
• 3 cups water
• 2 cups catsup
• 4 Tbsp. vinegar
• 4 Tbsp. brown sugar
• 8 Tbsp. lemon juice (about 2 large lemons)
• 6 Tbsp. Worcestershire sauce
• 2 Tbsp. chili powder

Instructions

• Place chuck roast in the slow cooker. Add onion and celery on top of the meat.
  
• Combine the remaining ingredients and pour over meat.
• Cover and cook on high for 6 – 7 hours, until tender and can be shred with a fork.
• Remove meat and shred meat with two forks. Discard fat. You should end up with about 2 1/2 pounds of shredded meat.
• Mix with sauce in the slow cooker. Serve on sandwiches, over rice or over noodles.

Instructions for cooking in the oven:

• Assemble the same way but in a large roasting pan. Cover tightly with aluminum foil and bake in a 350-degree oven for 3 – 4 hours, until it is easily shredded with a fork. Remove meat from pan, shred with two forks, discarding the fat and combine with the sauce in the roasting pan. Serve as noted above.