The official start of summer is right around the corner, but we are already in full BBQ mode. BBQ is as synonymous with summer as burgers and hotdogs, and you can never have too many recipes.
Slow Cooker Shredded Beef BBQ
Yield: 8-10 servings
Author: Hamilton Beach Test Kitchen
Author: Hamilton Beach Test Kitchen

Ingredients
- 1 can (10.75 ounces) tomato puree
- ½ cup packed brown sugar
- 1/4 cup apple cider vinegar
- 2 cloves garlic, minced
- 1 medium onion, finely chopped
- 1 tablespoon smoked paprika
- 1 tablespoon yellow mustard
- 1 ½ teaspoons salt
- ½ teaspoon dried crushed red pepper
- ½ teaspoon coarse black pepper
- 1 (3 to 4 pounds) boneless beef chuck roast
Instructions
- In a slow cooker crock, stir together tomato puree, brown sugar, vinegar, garlic, onion, paprika, mustard, salt, dried red pepper and black pepper.
- Add roast to crock and turn to coat with tomato sauce mixture.
- Cover and cook on HIGH for 5 to 6 hours or LOW for 10 to 12 hours.
- Remove roast to a cutting board. Using 2 forks, shred meat and add to serving bowl. Stir in enough sauce to desired consistency.
Submit a Comment