Every slow-cooker recipe collection must include a classic BBQ shredded beef recipe. This one is easy—and you can substitute any dry rub or BBQ sauce you like. The Blackberry-Chipotle BBQ Sauce with this beef had me weak in the knees. And it’s really great with Zucchini “Flatbread”.
Prep time 15 minutes
Serves 8 to 10
3- to 4-pound (1.4 to 1.8 kg) beef roast
2 tablespoons BBQ Dry-Rub Seasoning
6 cloves garlic, minced
1 tablespoon dried minced onion
1/2 cup (120 ml) beef broth or water
2 cups (500 g) Blackberry-Chipotle BBQ Sauce
1 Trim any excess fat from the roast. Rub the dry-rub seasoning all over the roast, and place it in a 4-quart (3.8 liter) slow cooker.
2 Add the garlic and dried minced onion on top of the roast. Pour the broth down the side of the slow cooker, then cover it and cook on low for 8 to 9 hours, until the beef pulls apart easily with a fork.
3 Transfer the roast to a large sheet pan or plate, leaving the juices in the pot. Shred the meat with a couple of forks into bite-sized pieces. Discard all but 1 cup (235 ml) of the juices from the slow cooker. Return the shredded meat to the slow cooker and add the BBQ sauce. Toss the meat with a pair of tongs to combine it with the pot juices and BBQ sauce. Cover and cook for another 15 minutes, until the meat has absorbed some of the sauce and everything is heated through.
4 Serve alone with a green salad, as a filling for “Baked” Sweet Potatoes, or however you like.
