Description
This Crockpot BBQ Beef recipe features tender, flavorful beef chuck roast slow-cooked with a blend of spices and a tangy tomato-based sauce. Perfect for easy weeknight dinners or meal prep, it pairs wonderfully with a crisp homemade coleslaw for a healthy, Whole30-compliant meal.
Ingredients
Scale
Beef and Sauce
- 2 ¾ – 3 pounds boneless beef chuck roast, trimmed
- 1 tablespoon avocado oil or olive oil (optional, for searing meat)
- 1 large yellow onion, thinly sliced
- 1 (6-ounce) can tomato paste
- 2 tablespoons Dijon mustard
- 1 ½ tablespoons apple cider vinegar
- ½ cup water
- 2 teaspoons garlic powder
- 1 ½ teaspoons dried oregano
- 2 teaspoons chili powder
- 2 teaspoons smoked paprika
- 1 teaspoon fine salt
- ½ teaspoon black pepper
Coleslaw
- 1 (9-ounce) bag coleslaw mix
- ⅓ cup mayonnaise (such as Primal Kitchen, or use vegan mayonnaise for egg-free)
- 3 tablespoons apple cider vinegar
- ¼ teaspoon garlic powder
- Salt and black pepper to taste
Instructions
- Prepare the base: Place the thinly sliced onions at the bottom of the slow cooker to create a flavorful bed for the beef.
- Sear the beef (optional): Cut the beef roast into three chunks, about 1 pound each. Heat 1 tablespoon of oil in a Dutch oven or skillet over medium-high heat. When hot, sear each piece of beef for 4-5 minutes per side to develop a rich crust.
- Transfer to slow cooker: Move the seared meat atop the onions in the slow cooker.
- Mix the sauce: In a small bowl, combine tomato paste, Dijon mustard, apple cider vinegar, water, garlic powder, oregano, chili powder, smoked paprika, salt, and black pepper. Stir thoroughly to create a smooth sauce.
- Add sauce and cook: Pour the sauce over the beef and onions, stirring lightly to coat evenly. Cover with the lid and cook on LOW heat for 8-10 hours until the beef is tender and shreds easily.
- Shred the beef: Remove the meat from the slow cooker to a baking dish and shred it using two forks. Return the shredded beef to the slow cooker and mix well with the onions and sauce.
- Make the coleslaw: In a medium bowl, combine the coleslaw mix. In a separate small bowl, whisk together mayonnaise, apple cider vinegar, and garlic powder. Taste and season with salt and pepper. Toss the dressing with the coleslaw just before serving.
- Serve and store: Serve the shredded BBQ beef warm with coleslaw. Store any leftovers in separate airtight containers; refrigerate for up to 4 days or freeze the beef for up to 3 months.
Notes
- This saucy BBQ Beef is exceptionally versatile, suitable for entertaining, meal prepping, or a quick weeknight dinner straight from the crockpot.
- It pairs well over baked sweet potatoes, in a baked potato bar, stuffed into vegetables, or served in buns and wraps for sandwiches.
- For best flavor, searing the beef before slow cooking is recommended but optional.
- Use vegan mayonnaise to make the coleslaw egg-free and vegan-friendly.
Nutrition
- Serving Size: 4 oz BBQ Beef (1/12 of recipe, without coleslaw)
- Calories: 175
- Sugar: 2 g
- Sodium: 361 mg
- Fat: 6 g
- Saturated Fat: 3 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 1 g
- Protein: 25 g
- Cholesterol: 75 mg
