Perfect for a summertime picnic or meal, this shredded beef barbeque recipe is made conveniently in the crockpot! With a quick and simple homemade barbecue sauce that's pleasant and zesty, this beef bbq is absolutely the finest!



It's so fantastic to me like my warm weather condition home cooking! From jalapeo popper macaroni salad, broccoli salad, tequila lime coleslaw as well as fresh strawberry pie I can never get sufficient. Generally we go with an extra traditional pulled pork, but an absolute fave in our family members is our shredded beef barbeque! This recipe is a combination of one we obtained from my Aunt Amy, with some of my very own style, and a fantastic tip from Karly that blogs over at Buns in My Stove.

The level of acidity includes amazing flavor and truly tenderizes the beef as it cooks in the crockpot. Because this recipe cooks allllll day, go for a cut of beef that is marbled with fat and connective tissue, as well as one that is a little bit challenging.

Chuck roast is my preferred cut of beef, but brisket is an amazing option. Some recipes ask for shredded beef bbq to be cooked entirely with both the sauce and the beef in the crockpot. For me, this can lead to a sauce that is a little bit OVER caramelized, specifically on the sides of the sluggish cooker.

Once it's incredibly tender, we shred it, drain the juices and return the now-shredded beef to the slow-moving cooker. We make the sauce, include it to the slow cooker and also prepare it about an hour or so, up see this site until it's all warm as well as mixed. Generally it depends on the size of the roast, but also for a conventional 3-5 pound beef chuck roast, 8-10 hrs on LOW is a basic guideline.