Description
This Slow Cooker BBQ Beef recipe delivers tender, flavorful beef chuck roast cooked low and slow with a smoky, tangy sauce. Paired with a creamy, tangy coleslaw, it makes a perfect comforting meal with minimal hands-on time, ideal for gatherings or easy weeknight dinners.
Ingredients
Scale
Beef and Sauce
- 2 ¾ – 3 pounds boneless beef chuck roast, trimmed
- 1 tablespoon avocado oil or olive oil (optional, for searing meat)
- 1 large yellow onion, thinly sliced
- 1 (6-ounce) can tomato paste
- 2 tablespoons Dijon mustard
- 1 ½ tablespoons apple cider vinegar
- ½ cup water
- 2 teaspoons garlic powder
- 1 ½ teaspoons dried oregano
- 2 teaspoons chili powder
- 2 teaspoons smoked paprika
- 1 teaspoon fine salt
- ½ teaspoon black pepper
Coleslaw
- 1 (9-ounce) bag coleslaw mix
- â…“ cup mayonnaise (such as Primal Kitchen, or vegan mayonnaise for egg-free)
- 3 tablespoons apple cider vinegar
- ¼ teaspoon garlic powder
- Salt and black pepper to taste
Instructions
- Prepare the base: Place the thinly sliced onions at the bottom of the slow cooker to create a flavorful bed for the beef.
- Sear the beef (optional): Cut the beef roast into three chunks, about 1 pound each. Heat 1 tablespoon of oil in a Dutch oven or skillet over medium-high heat. When hot, sear each piece of beef for 4-5 minutes per side to develop a rich crust.
- Transfer to slow cooker: Move the seared meat atop the onions in the slow cooker.
- Mix the sauce: In a small bowl, combine tomato paste, Dijon mustard, apple cider vinegar, water, garlic powder, oregano, chili powder, smoked paprika, salt, and black pepper. Stir thoroughly to create a smooth sauce.
- Add sauce and cook: Pour the sauce over the beef and onions, stirring lightly to coat evenly. Cover with the lid and cook on LOW heat for 8-10 hours until the beef is tender and shreds easily.
- Shred the beef: Remove the meat from the slow cooker to a baking dish and shred it using two forks. Return the shredded beef to the slow cooker and mix well with the onions and sauce.
- Make the coleslaw: In a medium bowl, combine the coleslaw mix. In a separate small bowl, whisk together mayonnaise, apple cider vinegar, and garlic powder. Taste and season with salt and pepper. Toss the dressing with the coleslaw just before serving.
- Serve and store: Serve the shredded BBQ beef warm with coleslaw. Store any leftovers in separate airtight containers; refrigerate for up to 4 days or freeze the beef for up to 3 months.
Notes
- Searing the beef before slow cooking is optional but recommended for deeper flavor and color.
- For a spicier twist, add some cayenne pepper to the sauce mix.
- Use vegan mayonnaise if you want an egg-free coleslaw option.
- Leftover beef freezes well; thaw overnight in the refrigerator before reheating.
- Serve on toasted buns or alongside mashed potatoes or rice for a complete meal.
