Crock Pot Barbecue Beef Sandwiches

Slow Cooker Barbecue Beef
Photo: Diana Rattray
  • 9 hrs 10 mins
  • Prep: 10 mins,
  • Cook: 9 hrs
  • Yield: 6 to 8 Servings
Ratings (9)

By Diana Rattray

Updated 06/05/18

These easy barbecue beef sandwiches are made with a tender chuck roast slow cooked to perfection. A combination of ketchup, mustard, vinegar, and brown sugar make a fabulous homemade barbecue sauce for the beef. If you're short on time or ingredients, use a commercial barbecue sauce. 

Pile the shredded beef onto toasted slider buns or full-size sandwich buns, and serve them with extra barbecue sauce.

What You'll Need

  • 2 1/2 to 3 lbs lean chuck roast or bottom round
  • 1 1/2 cups ketchup
  • 1/4 cup packed brown sugar
  • 1/4 cup wine vinegar
  • 2 tablespoons spicy mustard or Dijon
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon liquid smoke flavoring
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/2 teaspoon garlic powder

How to Make It

  1. Place the beef roast in the crockery insert of the slow cooker. If the roast is quite large, cut it in half or into quarters.
  2. In a bowl, combine the ketchup, brown sugar, vinegar, mustard, Worcestershire sauce, liquid smoke, salt, pepper, and garlic powder. Stir to blend thoroughly and then pour over the roast.
  3. Cover the pot and cook on low for 8 to 10 hours.
  4. Remove the roast and shred the beef, discarding excess fat. Return the beef to the slow cooker and stir to coat well with the sauce.
  1. Spoon the shredded barbecue beef over toasted sandwich buns and serve with your favorite barbecue sauce, if desired.
  2. Serves 6 to 8.

Variations

  • Eliminate the sauce ingredients and use 2 cups of purchased barbecue sauce. Reserve some sauce for serving.
  • Add 1 sliced onion to the slow cooker before adding the roast.
Nutritional Guidelines (per serving)
Calories 417
Total Fat 16 g
Saturated Fat 6 g
Unsaturated Fat 7 g
Cholesterol 140 mg
Sodium 573 mg
Carbohydrates 20 g
Dietary Fiber 0 g
Protein 46 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)