When you want to feed a crowd or just have a few extra meals to stash in the freezer for future use, this slow-cooker BBQ beef recipe delivers big taste for little effort.
If you’re not serving this up for a potluck or party, keep in mind that it’s still a perfect recipe for busy weeknights. Spend just 10 minutes on prep and let the slow cooker work it’s magic. When finished, the meat can be cooled and divided into three portions – one for now and two for the freezer.
We love that just a handful of ingredients comes together to make a tangy sauce for the fall-off-the-bone tender meat – without having to rely on store-bought BBQ sauces that are often high in sugar from high fructose corn syrup. If you like your BBQ spicy, throw in a pinch of cayenne pepper before cooking.
- 3 ½ lb. beef arm or chuck roast, bone-in or 2 ¾ lb. boneless
- 1 large yellow onion, thinly sliced
- 2 tsp. garlic powder
- 1 ½ tsp. oregano, dried
- 2 tsp. chili powder
- 1 tsp. smoked paprika
- 1 tsp. sea salt
- ½ tsp. black pepper
- 1 6-oz. can tomato paste
- 2 Tbsp. Dijon mustard
- 1 ½ Tbsp. apple cider vinegar
- ½ cup water
- Slice onions and place on the bottom of the slow cooker.
- Cut beef roast into 3 chunks, about 1 lb. each, and place on top of the onions.
- Mix together remaining ingredients and pour over beef and onions.
- Place lid on slow cooker and cook on LOW heat for 8-10 hours or until meat is tender and shreds easily.
- Remove meat from slow cooker to a baking dish and shred with 2 forks, return meat to slow cooker and stir into onions and sauce before serving.
- Store leftovers in a lidded container in the fridge for up to 4 days or freeze for longer storage.