Get ready to transform an ordinary chuck roast into a mouthwatering masterpiece that will have your family and friends begging for seconds! This Slow Cooker Barbecue Beef is the ultimate set-it-and-forget-it meal that delivers maximum flavor with minimal effort. Imagine tender, juicy beef infused with rich barbecue sauce, so succulent it practically melts in your mouth – and the best part? You'll barely lift a finger to create this culinary magic.
Prep Time: 10 mins
Cook Time: 8 hrs
Total Time: 8 hrs 10 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 3 pounds beef chuck roast
- 1 cup barbecue sauce
- 1 onion, sliced
- 2 cloves garlic, minced
- Salt and pepper to taste
Instructions
- Remove the beef chuck roast from the refrigerator 30 minutes before cooking to allow it to come to room temperature.
- Pat the beef chuck roast dry with paper towels to remove excess moisture. Season generously with salt and pepper on all sides.
- Slice the onion into thin rings and mince the garlic cloves.
- Grease the inside of the slow cooker with cooking spray or a light coating of oil to prevent sticking.
- Place the sliced onions at the bottom of the slow cooker, creating a base layer for the beef.
- Carefully place the seasoned beef chuck roast on top of the onion layer.
- Sprinkle the minced garlic over and around the beef.
- Pour the barbecue sauce evenly over the beef, ensuring it covers most of the meat's surface.
- Cover the slow cooker and set it to low heat. Cook for 8 hours, allowing the beef to become tender and absorb the barbecue sauce flavors.
- After 8 hours, carefully remove the beef from the slow cooker and place it on a cutting board.
- Use two forks to shred the beef, discarding any large pieces of fat.
- If desired, skim excess fat from the remaining sauce in the slow cooker and mix the shredded beef back into the sauce.
- Serve hot on buns, over rice, or as desired, garnishing with additional barbecue sauce if preferred.
Tips
- Always bring your beef to room temperature before cooking to ensure even heat distribution.
- Pat the meat dry before seasoning to help achieve a better flavor crust and prevent excess moisture.
- Choose a high-quality barbecue sauce for the most robust flavor profile.
- For extra depth, consider adding a splash of Worcestershire sauce or a tablespoon of brown sugar to the sauce.
- If the meat isn't as tender after 8 hours, continue cooking for an additional 1-2 hours.
- Let the beef rest for 10-15 minutes after cooking to help it retain its juices when shredding.
- For a flavor boost, try using a homemade barbecue sauce or experiment with different store-bought varieties.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 12g
Protein: 35g
Fat: 20g
Saturated Fat: 8g
Cholesterol: 120mg
