Description
This Slow Cooker BBQ Beef recipe features tender, flavorful beef chuck roast cooked low and slow with a smoky and tangy sauce, served alongside a fresh and creamy coleslaw. Perfect for an easy meal with minimal effort, it offers rich barbecue flavors and a satisfying texture that shreds effortlessly.
Ingredients
Scale
Beef and Sauce
- 2 ¾ – 3 pounds boneless beef chuck roast, trimmed
- 1 tablespoon avocado oil or olive oil (optional, for searing meat)
- 1 large yellow onion, thinly sliced
- 1 (6-ounce) can tomato paste
- 2 tablespoons Dijon mustard
- 1 ½ tablespoons apple cider vinegar
- ½ cup water
- 2 teaspoons garlic powder
- 1 ½ teaspoons dried oregano
- 2 teaspoons chili powder
- 2 teaspoons smoked paprika
- 1 teaspoon fine salt
- ½ teaspoon black pepper
Coleslaw
- 1 (9-ounce) bag coleslaw mix
- â…“ cup mayonnaise (such as Primal Kitchen, or vegan mayonnaise for egg-free option)
- 3 tablespoons apple cider vinegar
- ¼ teaspoon garlic powder
- Salt and black pepper to taste
Instructions
- Prepare the base: Place the thinly sliced onions at the bottom of the slow cooker to create a flavorful bed for the beef.
- Sear the beef (optional): Cut the beef roast into three chunks, about 1 pound each. Heat 1 tablespoon of oil in a Dutch oven or skillet over medium-high heat. When hot, sear each piece of beef for 4-5 minutes per side until it develops a rich, brown crust. This step enhances flavor but can be skipped for convenience.
- Transfer to slow cooker: Move the seared meat atop the onions in the slow cooker, ensuring even distribution.
- Mix the sauce: In a small bowl, combine tomato paste, Dijon mustard, apple cider vinegar, water, garlic powder, dried oregano, chili powder, smoked paprika, salt, and black pepper. Stir thoroughly to create a smooth, well-blended barbecue sauce.
- Add sauce and cook: Pour the sauce over the beef and onions in the slow cooker. Stir lightly to coat the beef evenly. Cover with the lid and cook on LOW heat for 8-10 hours, or until the beef is tender and easy to shred.
- Shred the beef: Remove the meat from the slow cooker, place it in a baking dish, and shred it using two forks. Return the shredded beef to the slow cooker and mix well with the onions and sauce to combine flavors.
- Make the coleslaw: In a medium bowl, place the coleslaw mix. In a separate small bowl, whisk together mayonnaise, apple cider vinegar, and garlic powder. Season with salt and black pepper to taste. Just before serving, toss the dressing with the coleslaw to coat it evenly.
- Serve and store: Serve the shredded BBQ beef warm alongside the freshly dressed coleslaw. Store any leftovers in separate airtight containers. Refrigerate for up to 4 days or freeze the beef for up to 3 months for best quality.
Notes
- Searing the beef before slow cooking enhances the flavor but is optional if short on time.
- For an egg-free coleslaw option, use vegan mayonnaise.
- If you prefer a spicier sauce, consider adding cayenne pepper or hot sauce to the barbecue mixture.
- Ensure to shred the beef well to allow the sauce to penetrate and keep it moist.
- The coleslaw is best tossed with dressing right before serving to maintain its crisp texture.
- Leftover shredded beef freezes well; store in portioned freezer bags for convenient future meals.
