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Slow Cooker Loose Meat BBQ Beef * *

Slow Cooker Loose Meat Beef BBQ

  • Cooking Time:

    6-10 hours on Low
  • Servings:



7 lb. chuck roast, boneless
1 c. water
3 T. white vinegar
4 T. brown sugar
2 tsp. dry mustard
4 T. Worcestershire sauce
3 c. ketchup
2 tsp. salt
3/4 tsp. black pepper, ground
1/4 tsp. cayenne pepper
6 garlic cloves, mince
24 buns

This recipe for Slow Cooker Loose Meat Beef BBQ will make your family or guests come back for more. So GOOD! Love making this ahead to take on our vacations to the beach!

  1. Place roast in a slow cooker along with the water.
  2. Cover. Cook on Low for 2 to 4 hours, or until beef can be easily shredded.
  3. Shred the beef with two forks, discarding fat.
  4. Reserve 1/2 cup of the broth from the slow cooker.
  5. Combine the vinegar, brown sugar, dry mustard, Worcestershire sauce and ketchup. Next stir in the salt, pepper, cayenne, and garlic. Mix well and stir into shredded beef so that the meat is coated well.
  6. Cover again. Cook beef with BBQ sauce on Low for an additional 4 to 6 hours.
  7. If additional broth is needed for more liquid add the reserved broth as needed and let cook for an additional 15-20 minutes to warm the broth through.

OPTION: YUMMY with a pork roast too!

Serve on toasted buns.

Optional: This is a great recipe to easily freeze, and to make ahead for another meal.

Happy Crocking!

For over 450 more Slow Cooker recipes, click here to get my eBook!



Nutrition facts include buns!

Slow Cooker Loose Meat Beef BBQ

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10 years ago

If I only cook about a 3lb roast should I cut the rest of the ingredients in half? Thanks

9 years ago

Is the sauce that’s made from the ingredients the BBQ sauce or do we also add our own BBQ sauce? Thanks

9 years ago

Delicious! I made it with a 2.75lb roast and half-ed the sauce recipe, and it wasn’t fork-shred ready at 4 hours. I got distracted with my kids and didn’t check it again until the 6 hour mark, but it was very ready at that point so probably by 5 hours it was ready. Delicious! Big hit.

9 years ago

When you say freeze for later, should I make the recipe and then freeze and reheat for later? I should I make the first step through shredding the meat and then freeze the shredded meat with the sauce and throw it all in the crockpot for 4 to 6 hours?

Meet Jenn Bare

Jenn is the founder of GetCrocked, the #1 resource for slow cooking with over 1.5 million online followers. She innovates recipes daily with her favorite tool in the kitchen, the Crock-Pot® slow cooker.

She innovates recipes daily...

Jenn Bare is a Mom, Chef & the Crock-Pot® Girl. She hosts a weekly "Mom Monday" segment on ABC-15 in Phoenix.

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