Slow Cooker BBQ Beef
The meat does not need to be seared in skillet first to make this fall-apart tender, pulled BBQ beef for sandwiches.
This recipe has so much flavor no one will notice the Worcestershire sauce & the salt were deleted to reduce sodium (you may also use low-sodium catsup and BBQ to reduce sodium further). Using molasses instead of brown sugar and Worcestershire gives a depth of flavor and authenticity, while reducing sugar & sodium. It is great to take to picnics, buffets, or tailgating. Takes between 8-10h of cooking time.
Freezes well.
Slow Cooker BBQ Beef
Print RecipeIngredients
- 4 lbs Boneless Beef chuck
- 2 Large Onions sliced into thin strips
- 4 Sliced Celery stalks
- 4 Minced Cloves of Garlic OR 1 tsp garlic powder
- 1.5 cup of Ketchup
- 1 cup BBQ sauce
- 1/4 cup of Grandma's Molasses
- 1/4 cup Apple Cider Vinegar
- 2 tablespoon Yellow Mustard
- 1/4 tablespoon of Chili powder
- 1/4 tablespoon Black pepper
Instructions
1- Trim and completely remove ALL visible fat. Place beef in crock pot. Add onion, celery, and garlic. In medium bowl mix the remaining ingredients well with a whisk, then pour over beef and vegetables.
2- Cook on low 8-10 hours, 10 hours worked great in my older crock-pot, then shred the beef in the crock pot with two forks, stir and cook another hour.
3- Serving suggestions (not included in calories and nutrition): Serve on 100% whole wheat buns* with coleslaw, baked beans, and something green such as a side of steamed broccoli or Romaine or spinach salad. *Can be served on a bed of brown rice, couscous, Bulgar wheat or quinoa instead of serving on a bun.
You need to login or register to bookmark/favorite this content.
