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Apr 14
23

Slow Cooked Barbecue Beef

I created a poll on the Emily Bites Facebook Page this week asking my readers what you’d like to see more of on the blog and “crock pot recipes” was the runaway winner. Your wish is my command! Slow cooker recipes are great because most have minimal “hand’s on” cooking time and often they can cook all day and be nearly ready when you get home from work! This hearty, tangy, tasty Barbecue Beef recipe came from my mom, who got it from her mom. Not only is this recipe easy and delicious, it’s also very versatile. I stayed traditional by serving the beef on a bun, but feel free to be creative! This Barbecue Beef would taste great atop a baked sweet potato, wrapped in a corn tortilla like a taco or featured on a nice crisp bed of salad. The possibilities are endless!

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Slow Cooked Barbecue Beef

Yield: 9 (1/2 cup) servings

Ingredients:

  • 2 lb round roast of beef, lean and trimmed of visible fat (if roast is very thick, cut into a few pieces - I cut mine in thirds)
  • 1 ½ c chopped onion
  • 1 ½ c ketchup
  • 1/3 c Worcestershire sauce
  • 3 T brown sugar
  • 3 T cider vinegar
  • 2 t salt

Directions:

**My slow cooker has a detachable pot that rests on a heated base. If your crock pot is all attached and the pot is not removable, complete step one in a heavy pot on the stove and then transfer contents to crock pot for step two**

  1. Mist the inside of your crock pot (or other pot) with cooking spray and brown beef on all sides on the stove top. Do not cook beef all the way through. Add chopped onion and continue to cook until golden.
  2. Transfer pot (or contents of pot) back onto your crock pot base and add all other ingredients. Stir to combine. Turn crock pot temperature to medium and cover. Cook for 7-8 hours.
  3. Remove meat and shred it using two forks. Return shredded meat to the sauce and stir to combine. Turn heat up to high to allow sauce to thicken and cook for an additional 45-60 minutes. Serve!

Weight Watchers Points Plus:
5 per serving (P+ calculated using the recipe builder on weightwatchers.com)

Source: My Mom

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23 Responses to “Slow Cooked Barbecue Beef”

  1. #
    1
    KJ — April 17, 2011 @ 5:02 pm

    I don’t eat beef, but I just put THIS in the crockpot (an adaptation, don’t be offended):

    1 1/3 lb chicken breast fillets
    1 c ketchup
    1/3 c worcestershire sauce
    3 T brown sugar
    1 T red wine vinegar
    1 T white distilled vinegar
    1 T water

    I didn’t have apple cider vinegar and I’m being lazy – so I will let you know how this turns out..we shall see!

  2. #
    2
    emilybites — April 17, 2011 @ 8:07 pm

    I’m certainly not offended, adapt away! Let me know how it turns out!

  3. #
    3
    Stephie C — April 18, 2011 @ 3:05 pm

    Yum just put this on the menu plan for next week :)

  4. #
    4
    Anonymous — April 21, 2011 @ 4:06 am

    Silly question here. Recipes says to turn crockpot temp to medium. Mine only has a low and high setting; how do you suggest I adjust the recipe for these settings?

    Thanks,
    Mary

  5. #
    5
    emilybites — April 22, 2011 @ 1:02 pm

    Hm, honestly I have never used a crock pot that didn’t have a medium setting, so I’m not exactly sure! I suppose you could probably just cook it for less time on high?

  6. #
    6
    Anonymous — April 25, 2011 @ 1:39 am

    Made this during the weekend. Mr. T. loves it! Had shared info with your mom on Facebook and she said we’d like it! My slow cooker only has a low and high setting, also. I started the cooking on HIGH to get it up to temp and then reduced to LOW for the last 3 hours. It turned out just fine.
    Pete’s Mom

  7. #
    7
    emilybites — April 25, 2011 @ 2:48 am

    Thanks for answering that for me! I’ve always used crock pots that have a dial that goes from low to medium to high…evidently there are a lot that don’t though! I’m happy to hear you and Mr. T loved it. My mom is an awesome cook, so i know anytime I make one of her recipes it’ll be a hit. :)

  8. #
    8
    Anonymous — January 5, 2012 @ 3:19 pm

    I’m not sure if you’ll see this but…any substitution ideas for apple cider vinegar? I have balsamic, red wine, and just plain white distilled.
    Thanks!

    • emilybites replied: — February 9th, 2012 @ 3:07 am

      Not sure, I’ve only tried it the way I posted it. I’m guessing the red wine vinegar would be good!

  9. #
    9
    MarkRupperts — January 17, 2012 @ 4:56 am

    I just love the taste of barbecue beef. I always order barbecue flavored burger from Burger King. I’ll take note of this recipe and I’ll add them in my list.

    beef jerky australia

  10. #
    10
    wine australia — February 8, 2012 @ 8:14 am

    This is just so mouth watering. I never saw a dish this beautifully decadent. There is just something about barbecue that makes me so happy to eat it.

    • emilybites replied: — February 9th, 2012 @ 3:07 am

      Thanks, enjoy!

  11. #
    11
    Teresa — February 13, 2012 @ 11:05 pm

    I had to sub white wine vinegar but this turned out so good! Thanks for another great recipe. The kids are especially crazy about this.

    • emilybites replied: — February 15th, 2012 @ 8:07 pm

      Yay, glad to hear the kids loved it! :)

  12. #
    12
    Tilbechick — March 21, 2012 @ 9:33 am

    I made this last night and it’s a keeper for sure!!! I had mine on a “Sandwich Thin” and it was perfect! Tonight, I’ll try it on a sweet potato…can’t wait to share this one!

    • emilybites replied: — March 26th, 2012 @ 11:41 pm

      I’m so glad you love this! I just made it again this week as well :)

  13. #
    13
    Steve Shernicoff — August 5, 2012 @ 9:56 pm

    Just came home after setting this up before I left this morning. The good news is the house smelled amazing. The bad news is the sauce was all dried up and the meat may not be salvageable. I browned the meat and carmelized the onions and then cooked it with the sauce for 8 hours.

  14. #
    14
    Steve Shernicoff — August 6, 2012 @ 3:08 pm

    It turned out to be a hairline crack in the crock that cause a huge leak. Time for a new Crock Pot and to try this recipe on more time.

  15. #
    15
    Anonymous — September 12, 2012 @ 3:05 am

    Does the 5 points plus account for a bun also?

  16. #
    16
    Anonymous — January 18, 2013 @ 4:51 am

    Yum, this was great! My crockpot doesn’t have a medium setting, so I cooked it on low for about 10 hours. Will definitely make again. Thanks!

  17. #
    17
    Anonymous — June 11, 2013 @ 2:08 pm

    Went to make this recipe this morning and using my crock pot on the stove top caused it to crack. That would explain the comment above about a hairline crack. I actually heard mine pop and crack. It was a new crock pot so I know it wasn’t due to the age of the crock pot. Please change the recipe to warn people. Not all crock pots can be used on the stove top.

  18. #
    18
    Anonymous — July 24, 2013 @ 11:06 pm

    There is no need to brown the meat, at least in my opinion. I threw everything in the crock pot this morning, with the meat still frozen because I forgot to thaw it. It turned out perfect. The only changes I made we to add about a clove of minced garlic and just a dash of red pepper. I cooked it on low for about 10 hours then shredded, left it on low for about 30 minutes more. I always leave the lid OFF the crock pop when shredding to let sauce get thicker.

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