Crockpot BBQ Beef (Healthy and Whole30)

Our Crockpot BBQ Beef is an easy high-protein dinner offering fall-apart tender shredded beef coated in a smoky, savory homemade barbecue sauce. Cooked low and slow, it requires minimal prep time for a hands-off, “set-it-and-forget-it” recipe that makes enough to feed a hungry crowd or plenty of leftovers for yourself. Paired with crisp coleslaw, this is a yummy dish that can be served a variety of ways, and we think it tastes even better the next day!

Meal Prep Magic

It’s no secret that we’re big fans of meal prepping around here! And while we love all our meal prep recipes like these 45 meal prep ideas and slow cooker recipes such as our Slow Cooker Buffalo Chicken and Slow Cooker Sweet Potato Chili, this BBQ shredded beef is definitely one of our all-time favorites.

It’s saucy, tender, flavorful, made without any added sugar, and makes enough for up to 10 servings. And did we mention that the crockpot does all the cooking for you? All you have to do is season and sear the beef, add the quick homemade BBQ sauce, and then set it to cook. While it’s slow cooking away, whip up the coleslaw, and then dinner is served!

With a total time of around 10 hours, this shredded barbecue beef is an easy, healthful twist on a classic American dish. Smoky, savory, and utterly delicious, it’s perfect for barbecues, picnics, pitch-ins, entertaining, weeknight dinners, and meal prep.

Ingredients To Make Crockpot BBQ Beef

Here’s what to gather to make this slow cooker BBQ beef recipe with coleslaw today:

For the BBQ Beef:

• Boneless beef chuck roast – One of the most inexpensive cuts of beef, chuck roast is cut from the beef shoulder, neck, and upper arm area of the cow. As a result, it’s fairly tough on its own, but when cooked long and slow in a crockpot it becomes incredibly tender and juicy. For optimal nutrition, we recommend grass-fed beef, which has a healthier fat profile and more antioxidants
• Avocado oil – may sub olive oil
• Yellow onion – you’ll need 1 large yellow onion; may sub white onion
• Tomato paste – this helps thicken the sauce and adds incredible depth of flavor
• Dijon mustard – may substitute brown or yellow mustard
• Apple cider vinegar – We prefer the natural sweetness of apple cider vinegar, but white vinegar plus an extra pinch of brown sugar will also work
• Water
• Seasonings – garlic powder, dried oregano, chili powder, smoked paprika, salt, and black pepper create a tangy taste with just a hint of spice

For the Coleslaw:

• Coleslaw mix – we use a bag of shredded coleslaw mix to save time, but you can also shred and combine green cabbage, red cabbage, and carrots
• Mayonnaise – we like Primal Kitchen Mayo for a creamy base and a boost of calcium. For an egg-free shredded beef BBQ recipe, use vegan mayo 
• Apple cider vinegar

• Seasonings – add ¼ teaspoon garlic powder and salt and black pepper to taste

For the complete directions and ingredient amounts, scroll down to the recipe card below. All of our recipes include the nutrition information, listing kcal, protein, carbohydrates, fiber, sugar, sodium, total fat, and more per serving.

How to Make BBQ Beef In The Crockpot

Prepare this crockpot BB beef in the morning, and hours later you’ll have a nutritious and yummy dinner waiting for you. Here’s how:

1. Sear the beef: Cut the beef roast into 3 chunks. Heat oil in a large skillet over medium-high heat, and add the beef pieces. Sear them on both sides just until browned.
2. Transfer the meat: Place the seared beef over the sliced onions in the slow cooker (aka your crockpot).
3. Mix the BBQ sauce: In a small bowl, combine the ingredients for the sauce, whisking until they’re smooth. Pour the mixture over the beef.
4. Slow Cook: Place the lid on the crockpot, and cook on LOW heat until the meat is tender and shreds easily with a fork.
5. Shred the beef: Use two forks to shred the meat, and stir it with the onions and sauce.
6. Make the coleslaw: Add the coleslaw mix to a medium bowl. Then, in a separate, small bowl, add the remaining ingredients, and whisk to combine. Toss the coleslaw mix with the dressing, coating it completely.

Grass-Fed Vs. Grain-Fed Beef

Strolling the aisles of your local grocery store, you’ve probably noticed a variety of beef choices including options like grass-fed and grain-fed varieties. The different cuts and labels can be confusing. However, the difference between grass-fed and grain-fed beef is really quite simple.

• Grass-fed beef comes from cows that eat mostly grass.
• Grain-fed beef comes from cows that eat diets made from mostly corn and soy products.

As a result, we believe that grass-fed beef is worth the hype, as it offers many benefits in comparison. For example, grass-fed beef:

• Is more sustainably raised
• Has a healthier fat profile, including less total fat and much more omega-3 fatty acids
• Contains higher amounts of vitamin A and vitamin E
• Richer in antioxidants

Find Grass-fed Beef Near You

More Large Beef Cut Recipes

Instant Pot Brisket (Easy and Delicious)

Instant Pot Shredded Beef (Two Ways!)

Slow Cooker Beef Barbacoa (15-Minute Prep)

Slow Cooker Chunky Beef Chili with Sweet Potatoes

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Crockpot BBQ Beef (Healthy and Whole30)

This saucy BBQ Beef is great for a variety of occasions, from entertaining to meal preps to weeknights dinners straight out of your crockpot. This delicious protein tastes great when served over baked sweet potatoes, added to a baked potato bar, stuffed into veggies, or served in buns and wraps, too. 

Prep: 15 minsCook: 8 hoursTotal: 8 hours, 15 mins

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Servings: 10–12 1x

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Ingredients

For the BBQ Beef: 

• 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

For the Cole Slaw:

• 1 (9-ounce) bag coleslaw mix
• ⅓ cup mayonnaise (such as Primal Kitchen, or use vegan mayonnaise for egg-free)
• 3 tablespoons apple cider vinegar
• ¼ teaspoon garlic powder
• Salt and black pepper to taste

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Instructions

1. Place the onions on the bottom of the slow cooker.
2. Cut beef roast into 3 chunks, about 1 pound each. If searing meat before placing in the slow cooker, heat 1 tablespoon of oil in a Dutch oven or other skillet over medium-high heat. When the pan is hot, add the all of the beef and cook for 4-5 minutes on each side, turning each piece once.
3. Transfer the meat to the slow cooker with the onions.
4. In a small bowl, combine the tomato paste, mustard, vinegar, water, garlic powder, oregano, chili powder, paprika, salt, and pepper. Stir well then pour over the beef and onions. Stir to coat the meat and onions.
5. Place the lid on the slow cooker and cook on LOW heat for 8-10 hours or until the meat is tender and shreds easily.
6. Remove the meat from slow cooker to a baking dish and shred with 2 forks. Return the meat to slow cooker and stir into the onions and sauce before serving.
7. To make the Coleslaw: Add the coleslaw mix or cabbage to a medium bowl. To a small bowl, add the mayonnaise, apple cider vinegar, and garlic powder. Whisk well to combine. Taste and season with salt and pepper to taste.
8. Store leftover beef  and coleslaw may be stored in a separate airtight containers in the refrigerator for up to 4 days. Beef may be frozen for up to 3 months.

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Nutrition Information

• Serving Size: 1/12 of recipe (4 oz BBQ Beef without coleslaw)
• Calories: 175
• Fat: 6 g
• (Sat Fat: 3 g)
• Sodium: 361 mg
• Carbohydrate: 5 g
• (Fiber: 1 g
• Sugar: 2 g)
• Protein: 25 g
• Cholesterol: 75 mg

Dietary

Dairy-FreeEgg-FreeGluten-freeGrain-FreeNut-freePaleoWhole30

© The Real Food Dietitians

Recipe By: Jessica Beacom

The photos in this blog post were taken by Rachel Cook of Half Acre House.

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