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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

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

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JenReneeKimberlyCrock Pot Girl Recent comment authors
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If I only cook about a 3lb roast should I cut the rest of the ingre­di­ents in half? Thanks


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


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.


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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