Crock Pot Shredded Beef Barbecue

Shredded beef barbecue sandwiches

The Spruce / Diana Rattray

Prep: 2 mins
Cook: 10 hrs
Total: 10 hrs 2 mins
Servings: 8 servings
Nutritional Guidelines (per serving)
504 Calories
21g Fat
18g Carbs
59g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 8
Amount per serving
Calories 504
% Daily Value*
Total Fat 21g 27%
Saturated Fat 8g 40%
Cholesterol 178mg 59%
Sodium 671mg 29%
Total Carbohydrate 18g 7%
Dietary Fiber 0g 2%
Protein 59g
Calcium 43mg 3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Eugene's easy crock pot beef barbecue is made with an inexpensive pot roast. The roast is cooked low and slow with some cola, ketchup, and onion soup mix. 

Only four ingredients make it a breeze to prepare, and the slow cooker makes it practically hands-free.

Liquid smoke comes in a variety of flavors, including applewood, oak, and mesquite. For a smoky flavor, add a teaspoon or two of liquid smoke or season the beef with smoked barbecue seasoning.



  • 4 pounds beef chuck roast (or use a rump roast or bottom round)
  • 2 cups tomato ketchup
  • 1 envelope Lipton onion soup mix
  • 1 (12-ounce) can cola (or Dr. Pepper, regular, not diet)

Steps to Make It

  1. Pat the pot roast dry with paper towels. Cut it into pieces, if desired, and place it in the slow cooker.

  2. In a bowl, combine the ketchup, dry onion soup mix, and cola; stir to blend. Pour the sauce mixture over the pot roast in the slow cooker.

  3. Cover the pot and cook the meat on low for 8 to 10 hours. The meat will pull apart easily when done.

  4. Shred the beef and serve it in sandwich buns with some of the sauce drizzled over it. Top the beef filling with some coleslaw or serve it on the side.


  • The best beef for a tender, juicy pot roast are cuts from the chuck, bottom round, or rump. These inexpensive cuts have lots of connective tissue, which breaks down over the long period of cooking. You end up with tender, melt-in-your-mouth beef with loads of flavor.