Slow Cooker Beef Roast With Barbecue Flavor

slow cooker roast beef barbecue
Slow cooker roast beef barbecue in sandwiches.

The Spruce / Diana Rattray

  • Total: 7 hrs 15 mins
  • Prep: 15 mins
  • Cook: 7 hrs
  • Yield: 6 to 8 servings
Nutritional Guidelines (per serving)
146 Calories
6g Fat
22g Carbs
3g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 6 to 8 servings
Amount per serving
Calories 146
% Daily Value*
Total Fat 6g 7%
Saturated Fat 1g 4%
Cholesterol 3mg 1%
Sodium 384mg 17%
Total Carbohydrate 22g 8%
Dietary Fiber 1g 5%
Protein 3g
Calcium 70mg 5%
*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.)

This slow cooker beef roast can be shredded and served with baked or roasted potatoes or noodles, or make sandwiches and serve them with chips or fries.

A tangy homemade barbecue sauce flavors this beef, and the slow cooker makes it a very easy dish to prepare and cook.


  • 2 tablespoons vegetable oil
  • 1 beef roast (lean chuck or rump roast)
  • Dash of kosher salt
  • Dash of freshly ground black pepper
  • 3 tablespoons all-purpose flour
  • Sauce:
  • 1/2 cup ketchup
  • 1 tablespoon cider vinegar or white vinegar
  • Few drops of hot sauce (or to taste)
  • 1/2 teaspoon ground mustard
  • 2 cloves garlic (finely minced)
  • 2 tablespoons molasses
  • 1 tablespoon Worcestershire sauce
  • 1/2 teaspoon chili powder

Steps to Make It

  1. Gather the ingredients.

  2. Heat the vegetable oil in a large skillet over medium heat.

  3. Sprinkle the roast with kosher salt and freshly ground black pepper; dust with flour.

  4. Brown roast in the hot oil on all sides; transfer to the slow cooker.

  5. To the skillet, add all sauce ingredients and bring to a simmer; pour over beef roast.

  6. Cover and cook on HIGH for 1 hour. Cook on LOW for 5 to 6 hours longer, or until the beef is very tender. 

  7. Let roast stand for 10 minutes before slicing.

  8. Serve and enjoy!


Use for sandwiches, French dips, or serve with roasted or baked potatoes and vegetables.

Reader Comment

"This recipe was easy to prepare and the results were incredible. I cut the chili powder to 1/8 tsp. because we don't like overly spicy food. It didn't come out bland at all. We used a rolled rump roast and it was good both by itself and served as a sandwich with hearty potato rolls. The meat was very tasty and not dry...NO leftovers!! We cooked it for 5 hours at the last step. This recipe is definitely a keeper." — Michael