What cut of meat is used for BBQ beef?

Boneless beef chuck roast or a beef shoulder roast is what we use and recommend for making BBQ Beef. We have not tested this recipe with beef brisket or short ribs.

What cut of beef is best for shredding?

Chuck roast is the best cut of meat for shredding, because it has quite a bit of marbling that melts as it cooks and breaks down the tough fibers of the beef, making it fall-apart tender and easy to shred.

What spices are used to make BBQ sauce?

Every BBQ sauce recipe is a little different with some using ingredients such as a few tablespoons Worcestershire sauce, onion powder, liquid smoke, and ketchup. However, for our version, we kept the ingredient list simple, using common spices including garlic powder, chili powder, smoked paprika, a teaspoon salt, and black pepper.

What is the best type of BBQ sauce for beef?

We prefer to use homemade barbecue sauce for this recipe, but if you’re in a pinch for time Primal Kitchen Original BBQ Sauce is a great no-sugar-added alternative.

How long does this BBQ Beef recipe last?

Once cooked and cooled, the beef can be transferred to an airtight container and stored in the refrigerator for up to 4 days or in the freezer for up to 3 months. Kept in a separate airtight container, the coleslaw mix will stay fresh in the fridge for up to 4 days.

Can I make this Crockpot BBQ Beef in a pressure cooker?

We haven’t tested this recipe in the pressure cooker, but you could make our Instant Pot Shredded Beef instead.

Do I need to cover my roast with beef broth while it cooks?

No, the BBQ sauce will keep the beef covered and moist during cooking, eliminating the need to coat it in extra liquid.

Crockpot BBQ Beef (Healthy and Whole30)

Servings: 10-12 1x

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

Cook Mode Prevent your screen from going dark

Instructions

Place the onions on the bottom of the slow cooker.
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.
Transfer the meat to the slow cooker with the onions.
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.
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.
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.
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.
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.

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-Free Egg-Free Gluten-free Grain-Free Nut-free Paleo Whole30

Recipe By: Jessica Beacom