Ingredients
Scale
- 3–4 lb Beef Chuck Roast
- 1 large Onion, chopped
- 2 cloves Garlic, minced
- 1 1/2 cups Barbecue Sauce (your favorite)
- 1/2 cup Beef Broth
- 2 tablespoons Apple Cider Vinegar
- 1 tablespoon Worcestershire Sauce
- 1 teaspoon Smoked Paprika
Instructions
- Step 1: Place the chopped onion in the bottom of the crockpot. This will help prevent the roast from sticking.
- Step 2: Place the beef chuck roast on top of the chopped onions.
- Step 3: In a medium bowl, combine the barbecue sauce, beef broth, minced garlic, apple cider vinegar, Worcestershire sauce, and smoked paprika. Whisk until well combined.
- Step 4: Pour the barbecue sauce mixture over the beef roast, ensuring it's evenly coated.
- Step 5: Cover the crockpot and cook on low for 6-8 hours, or on high for 3-4 hours, or until the beef is very tender and easily shreds with a fork.
- Step 6: Once cooked, shred the beef directly in the crockpot using two forks. Let it sit in the sauce for another 15-20 minutes. Serve on buns, over mashed potatoes, or enjoy as is!
Notes
- For optimal flavor, let the shredded beef rest in the sauce after shredding – it'll soak up all that goodness!
- Store leftover barbecue beef in an airtight container in the refrigerator for up to 3-4 days, or freeze for longer storage.
- Reheat shredded beef gently in a saucepan over medium-low heat, adding a splash of beef broth if needed to keep it moist.
- Serve this mouthwatering barbecue beef on toasted brioche buns with coleslaw for the ultimate barbecue experience.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American