Crockpot BBQ Beef | Renee's Kitchen Adventures

Thursday, July 28, 2011

Crockpot BBQ Beef

While browsing through some of my favorite food blogs last week, I came across a recipe for BBQ beef that caught my eye on Veronica's Cornicopia.  You can find the original recipe HERE.  Veronica is a fabulous cook and baker and everything on her blog always looks so good to me!   This recipe caught my eye because 1.  it was made in a crockpot and 2. I had a chuck roast in the freezer I needed to cook up  ( It was the other half of a BOGO deal a few months back) and a standard pot roast just didn't seem like a meal to go with the hot weather we have been having lately.  The original recipe calls for a "beef roast".  I have seen BBQ beef made with brisket, but never with an English Cut Chuck Roast, so I was anxious to give it a try.  I figured why not?

I have to tell came out wonderful.  The chuck roast cooks up so fork tender and moist, it easily shreds with two forks or just your fingers.  The spice rub used in this recipe would be great when making just a pot roast as it gives the meat great flavor even before you add the BBQ sauce. 

It was hard not to pick at the meat as I shredded it.  After it was all shredded, I put it back into the crockpot with the BBQ sauce ( I used Sweet Baby Ray's Original) and some cider vinegar.  It cooked on HIGH until it was warmed through.  I added the cider vinegar because it loosened up the BBQ sauce, which was a bit more thick than I like for this sort of dish, and it added a great bit of acid to the heaviness of the beef.

The boys all had their servings on buns, but since this dish is a higher point plus* meal in itself, I elected to have it without a bun to save myself a few points for the day. 

This turned out to be a great way to serve a non-traditional chuck roast and I will be making this again!

*Calculating the actual point+ value and nutritional value of this recipe was a bit of a challenge.  I chose to go with the highest fat content value I could find for the chuck roast, although this may not reflect my roast or yours.  I also manually removed some fat when I shredded it as well.  But for the sake of being on the safe side, I am going to go with the higher value.  

Crockpot BBQ Beef
adapted from Veronica's Cornicopia

Servings - approx. 12   Serving size - 1/12th of recipe ( about a 1/2 cup of BBQ beef).  Points Plus per Serving - 10 points+*  ( the actual PP value of this might be lower, I chose to use the highest fat content chuck roast value I could find to be on the safe side.  Also, when shredding the meat, some of the fat was discarded and not put back into the dish)
Calories - 370,   Total Fat - 22g,   Carb. - 8.9g,   Protein - 32g,   Fiber - 0g

1 - 3 lb. boneless, Chuck Roast ( I used an English Cut ) 
2 tsp. smoked paprika
2 tsp. fresh ground black pepper
1/2 tsp. cayenne pepper
1 tsp. dried thyme
1 tsp. garlic powder
1 tsp. onion powder
1/2 tsp. cumin
1 tsp. kosher salt
1 TBS. brown sugar
1/2 cup beef broth
1 cup of your favorite bottled BBQ sauce
apple cider vinegar, enough to loosen the sauce ( I used approx. 3 TBS.) 

1.  Combine the paprika, black pepper, cayenne, thyme, garlic powder, onion powder, cumin, salt and brown sugar in a small bowl.  Rub on roast all sides of roast.  Allow roast to sit for 30 minutes with seasonings on it.  

2. Spray crockpot with cooking spray.  Add seasoned roast and a 1/2 cup beef broth.  Cook on low for 6 - 8 hours or until roast is fork tender.  

3. Remove roast from crockpot and set on a cutting board.  Cover loosely with foil and allow to rest for 10 - 15 minutes.  Discard the juices left by roast in crockpot.  

4.  Shred the meat by hand or with two forks, discarding any visible fat.  Return meat to crockpot and add in the BBQ sauce and the vinegar.  Cook on HIGH until heated through, stirring often.  


This recipe was soooo good...but so frustrating to figure out accurate points plus for.  I guess it is better to over calculate than under calculate the point plus values, just to be on the safe side.  

Today is the LAST day to enter my giveaway for the Fiber One Honey Squares Prize Pack!  Go HERE if you are interested and want a chance to win!   Deadline for entries is 8:00 PM EST tonight!  

And look for another GIVEAWAY ( courtesy of Goya) next week!  

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  1. I just printed this recipe! Looks great! I'm going to have to look through some of your other recipes! I love that you have them separated on points!

  2. How fabulous! The man and his friends would LOVE this. I will have to make this on their next mens night!

  3. I love BBQ beef, and I love cooking in my crock pot, so I think you just posted a new winner in my book. Thanks!

  4. HI Renee, this looks amazing!!! My husband will go nuts for it. Good call about overestimating points...better too high than too low which could cause a nasty surprise at weigh in. Have a great day!!!!

  5. Oh my gosh, I want to try this recipe! I love all of the different spices, sounds yummy!

  6. Cool, you made it! I'm so glad you liked it. I know what you mean about calculating the points on things like this--I was a bad girl and just went the easy route and didn't calculate them at all!

  7. Ooh I adore Veronica. She is a darling. And I don't exactly remember this bbq beef though, because she has too many awesome recipes enough to make my head spin. I might try this with an Asian spin on it...:-)

  8. I love to use my slow cooker this time of year to keep the kitchen cool. Sweet Baby Rays is my first choice for BBQ sauce as well.

  9. Yum, it sounds delicious! And anything I can throw in the crockpot is wonderful by me ;)

  10. Hi Renee,
    What a great recipe to use in this horrible heat we are having. It really looks delicious. Thank you so much for sharing with Full Plate Thursday and hope to see you again real soon. Hope you are having a great week!
    Miz Helen

  11. We are making this for a party, and the meat tastes delicious! We are so excited :)


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