Description
This Slow Cooker BBQ Beef recipe offers tender, flavorful shredded beef cooked low and slow with a rich blend of spices and a tangy homemade BBQ sauce. Paired perfectly with crisp, creamy coleslaw, this hearty meal is ideal for easy weeknight dinners or gatherings.
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 use vegan mayonnaise for egg-free)
- 3 tablespoons apple cider vinegar
- ¼ teaspoon garlic powder
- Salt and black pepper to taste
Instructions
- Prepare onion base: Place the thinly sliced onions at the bottom of the slow cooker to create a flavorful base for the beef.
- Sear the beef: Cut the beef roast into three roughly equal chunks. Heat oil in a skillet or Dutch oven over medium-high heat. Sear each piece for 4-5 minutes per side until a rich, browned crust forms.
- Arrange beef: Transfer the seared beef chunks on top of the onions in the slow cooker.
- Make the BBQ sauce: In a small bowl, whisk together tomato paste, Dijon mustard, apple cider vinegar, water, garlic powder, oregano, chili powder, smoked paprika, salt, and black pepper until smooth.
- Add sauce and cook: Pour the sauce over the beef and onions, gently stirring to coat evenly. Cover and cook on LOW for 8-10 hours until the beef is fork-tender and shreds easily.
- Shred the beef: Remove the meat to a baking dish and shred using two forks. Return the shredded beef to the slow cooker and mix thoroughly with the juices and onions.
- Prepare coleslaw: In a medium bowl, combine the coleslaw mix. In a separate bowl, whisk mayonnaise, apple cider vinegar, garlic powder, salt, and pepper. Toss dressing with coleslaw just before serving.
- Serve and store: Serve warm shredded BBQ beef with coleslaw on the side. Store leftovers in airtight containers; refrigerate up to 4 days or freeze beef up to 3 months.
Notes
- For deeper flavor, searing the beef is optional but recommended.
- Slow cooker times may vary; check beef tenderness after 8 hours.
- Use vegan mayonnaise to make the coleslaw egg-free.
- Leftover shredded beef is great for sandwiches or tacos.
- Store coleslaw dressing separately if preparing in advance to keep it crisp.
