Slow Cooked Barbecue Beef

I created a poll on the Emily Bites Facebook Page this week asking my readers what you’d like to see more of on the blog and “crock pot recipes” was the runaway winner. Your wish is my command! Slow cooker recipes are great because most have minimal “hand’s on” cooking time and often they can cook all day and be nearly ready when you get home from work! This hearty, tangy, tasty Barbecue Beef recipe came from my mom, who got it from her mom. Not only is this recipe easy and delicious, it’s also very versatile. I stayed traditional by serving the beef on a bun, but feel free to be creative! This Barbecue Beef would taste great atop a baked sweet potato, wrapped in a corn tortilla like a taco or featured on a nice crisp bed of salad. The possibilities are endless!

Slow Cooked Barbecue Beef

Yield:9 (1/2 cup) servings

Ingredients:

2 lb round roast of beef, lean and trimmed of visible fat (if roast is very thick, cut into a few pieces – I cut mine in thirds)

1 ½ cups chopped onion

1 ½ cups ketchup

1/3 cups Worcestershire sauce

3 tablespoons brown sugar

3 tablespoons cider vinegar

2 teaspoons salt

Directions:

**My slow cooker has a detachable pot that rests on a heated base. If your slow cooker does not have a pot meant to be used on the stovetop, complete step one in a heavy pot on the stove and then transfer contents to crock pot for step two**

Mist the inside of your slow cooker’s detachable pot (or other pot if your slow cooker doesn’t say the pot is oven-safe) with cooking spray and brown beef on all sides on the stove top. Do not cook beef all the way through. Add chopped onion and continue to cook until golden.

Made this during the weekend. Mr. T. loves it! Had shared info with your mom on Facebook and she said we’d like it! My slow cooker only has a low and high setting, also. I started the cooking on HIGH to get it up to temp and then reduced to LOW for the last 3 hours. It turned out just fine.Pete’s Mom

Thanks for answering that for me! I’ve always used crock pots that have a dial that goes from low to medium to high…evidently there are a lot that don’t though! I’m happy to hear you and Mr. T loved it. My mom is an awesome cook, so i know anytime I make one of her recipes it’ll be a hit. 🙂

Just came home after setting this up before I left this morning. The good news is the house smelled amazing. The bad news is the sauce was all dried up and the meat may not be salvageable. I browned the meat and carmelized the onions and then cooked it with the sauce for 8 hours.

There is no need to brown the meat, at least in my opinion. I threw everything in the crock pot this morning, with the meat still frozen because I forgot to thaw it. It turned out perfect. The only changes I made we to add about a clove of minced garlic and just a dash of red pepper. I cooked it on low for about 10 hours then shredded, left it on low for about 30 minutes more. I always leave the lid OFF the crock pop when shredding to let sauce get thicker.