This dish is zesty and yummy! It is very easy to make, as well as very deserving of 3 exclamation points!!! Spoon meat onto toasted sandwich buns, and top with additional barbecue sauce.

Barbecued Beef

ketchup

brown sugar

red wine vinegar

Dijon-style mustard

Worcestershire sauce

liquid smoke flavoring

salt

black pepper

garlic powder

(4 pound) boneless chuck roast

In a large bowl, combine ketchup, brown sugar, red wine vinegar, Dijon-style mustard, Worcestershire sauce, and liquid smoke. Stir in salt, pepper, and garlic powder.


Place chuck roast in a slow cooker. Pour ketchup mixture over chuck roast. Cover, and cook on Low for 8 to 10 hours.


Remove chuck roast from slow cooker, shred with a fork, and return to the slow cooker. Stir meat to evenly coat with sauce. Continue cooking approximately 1 hour.


A few tips for this great recipe.  I've been making it for a few years.  I actually sear my roast along with green peppers and onions.  I always prepare this a day ahead to let it refrigerate so I can remove the grease.  Another tip and this is for all crockpot recipes, unless you want thin gravy or sauce you need to allow additional time and cook for the last few hours on high without the lid.  I usually using the cooking time for low on all recipes with sauce.  I start out on high and as soon as the sauce is really hot I take the lid off the crock.  My family does not like a thin sauce.  This recipe freezes very well so I always triple the recipe.

Excellent. I made this just as indicated, except to avoid the fattiness people mentioned, I trimmed the excess fat off before cooking and then cooked it for a couple of hours without the sauce, drained the grease off, then added the sauce and finished cooking it for another 6 or 7 hours. Definately be making again.

Fantastic!  Don't like the way my crockpot cooks things so I put it in the oven... 350 for an hour, reduced heat to 225 and left it for 3 hours.  Shredded it, and put it back in for another hour.  Came out PERFECT!  Thanks!

Wow! This was soooo easy to make and absolutely delicious! I used a pork roast instead of a beef roast and it turned out fabulous! I shredded the meat and served it on toasted sesame seed buns with a dollop of coleslaw on top ~ YUMMY! The only thing I'd do different next time is cut the vinegar down to about 1/8 cup, as it had a stronger vinegar taste than I prefer, but other than that I wouldn't change a thing! My husband and I both loved this and I'll definitely be making it again real soon! Thanks for a truly delicious barbecue recipe, Corwynn! :)

I have made this dish using a beef chuck roast twice and a pork loin roast 3 times.  I personally like the pork better, but my family likes them both.  I serve on buns or over rice w/ a salad.  I usually reduce the vinegar just a bit for family preference.  Also, I trim the meat thorougly before cooking to eliminate fat in the BBQ sauce.  I tried the suggestion of making a second batch of BBQ sauce once, but found that I had trimmed the meat enough to eliminate most fat.  Plus, I liked the flavor of the BBQ sauce that had been cooking all day with the meat.  This dish is great for parties, family events, etc.  This recipe is a keeper!

My family loved this dish! Even my daughter who never tries anything liked it. Some other reviewers mentioned that the sauce had too much fat in it after cooking so long so I just cut my roast into chunks and cut off all the fat before I put it in the crock pot.  There was hardly any fat in the sauce when it was done, and it cut down on the cooking time.  It was great!

This recipe was great.  I used some BBQ sauce, some ketchup and no liquid smoke and it was fine.  If there's one piece of previous advice I would definitely say to take is to cut the meat into chunks and get rid of all the fat you can.  I did this and my sauce wasn't greasy at all.

Chuck roasts are well known to have a fair bit of fat.  If you cook the roast without all of the sauce you can remove the fat &amp; oil, shred the meat and THEN add the sauce.  It tastes just as good, you don't get the black burned sauce ring around your crock pot &amp; this way you cut down on the calories and don't bite into a big chunk of fat...yuck.

I believe the ketchup mixture helped to keep the beef moist, however, I would not use this as a sauce to serve over the shredded meat, it ended up tasting like ketchup, and nothing else.  So, I discarded the ketchup mixture and then added a bottle of McClard's barbeque sauce and can of green chilies and it was wonderful!

YUM!!!  I doubled the sauce and added it all to the pot.  This was very good.  You definitely need to shred the beef though.  I didn't feel like taking the time to do that but then found myself doing it anyway on my plate.  The sauce is excellent!  I'll definitely make this again.

This is EXCELLENT!! I browned the roast prior to placing in the crock pot. Also, I was pressed for time, so I cooked it on high for about 5 hours. Turned out perfectly moist and tender. I only added a few things that I thought would compliment it- 1 cup of diced sweet onion, 1 cup diced green pepper, 1/2 cup dark molasases, and about 2 tablespoons of beef boulion. One review stated the sauce was too thin, but after you shread the 4lbs of beef and add it back to the pot, turn it to high with the lid off for the final hour. This will help the sauce thicken. I served this on toasted buns, with Resturant style cole slaw II from this site. This was even better the next day!

I love this recipe! I use it often to make brisket sandwiches! YUMMY!! I don't change anything :)

This recipe is a winner! I did a few things differnt and it turned out perfect. First of all I didn't add any vinegar and I added a little more brown sugar because I do like a sweeter barbecue sauce. Second I just brushed the meat with the sauce and set the rest aside until the meat was done. Once the meat was done I drained off all the extra juice and shredded the meat and then added the rest of the sauce and it turned out perfect.Thanks for sharing this recipe!

This is really outstanding.  I made a big pot of it for my fellow actors between performances, and they ate so much they could barely perform the next show!  I cooked the meat the day before, and as someone suggested, put the sauce in the refrigerator for awhile, which allowed the fat to harden on top.  It was then easily removed.  I found the sauce to be a little runny, plus I had mistakenly used mesquite flavored smoke instead of hickory, which I prefer.  So, I too made an extra batch of sauce, and ended up combining it with the sauce the meat was cooked in.  I put enough in the crock pot to coat the shredded meat, and served the rest on the side.  It was truly excellent.  I can't imagine throwing out the first batch of sauce, it had so much flavor from the meat.  It just needed a little boost.  Thanks!

This recipe works better if you cook the meat first, drain off the excess grease, shred the meat, then add the BBQ sauce and cook longer. Otherwise, the grease and meat juices mask the flavor of the BBQ sauce. The first time I made the sauce, it was absolutely delicious. The second time, it tasted too much like vinegar. The only difference was the second time I used a new bottle of Holland House brand vinegar, so maybe it depends on the brand and age of the vinegar. I would suggest using only half the amount of vinegar and adding more,  if needed, after everything is mixed together. I also increased the salt to 1 teaspoon and the pepper to over half a teaspoon because I thought it was a little bland.

This was fantastic!  I followed the directions for the most part.  I used a Beef round bottom roast and added 1 chopped onion and 1 diced green pepper which added lots of flavor.  I didn't have that smoked sause.  I also cut the meat into bite size cubes before I added it into the crock pot.  The cubes came out extremely tender and pulled apart as well.  If you take the lid off for the last two hours of cooking, you will find that the sause thickens and you don't need to make extra sause like others have said.  Mine turned out perfect.  I served this dish over rice for my children and my husband and I ate it on a Kieser roll.  Please try!

After shredding the beef I decided to try the sauce. It makes a great base, but I felt like it needed a little something more... I added chili powder, pepper, salt, onion powder and garlic salt. MMMMM!!!! Every one loved it! After shredding it I took the lid off and it helped the sauce to thicken.

Thought this was Delish!!! I made it to the "T".  I mean how else can you rate it otherwise. I didnt have any problem with to much sauce.  I cooked it for 10 hours on low in my crock and it had what I thought was perfect amount of sauce.  Yes, on the thin side, but once you started shreading the beef it started to blend in.  My daughter (7) who does not like to much beef (we made this for my son who does &lt;3 beef) thought it was a keeper and asked if we could make it again and I do plan on it on a monthly!! I was just THAT good.  I think next time I'll just add a bit of chili flakes cause I would like a hint of that...but that is just for me :)

Based on all the rave reviews for this recipe, I made it 2 days before my husbands b-day party. Because I needed a double amount I made one batch with beef and one with pork. I made the sauce as written but added about a cup of bottled BBQ sauce to each batch as I warmed the meat up in the crock pot the day of the party. What a success! Everyone loved BOTH versions. I couldn't get anyone to rate one meat better then the other!
My husband said it was the best BBQ sandwich he'd ever had, and my neighbor said he had cravings for it later that evening! It's a keeper!

I used a 2lb. roast, but did not decrease the sauce ingredients.  I added some cayanne for heat.  I cooked it for 6 hours before shredding it.  Yummy

Made this for tonights dinner, it was yummy! The entire family liked it. Some of us had it over rice, some had it on a bun and my youngest had it by itself. The sauce is a little greasy, but as my husband said, it's BBQ, it's supposed to be greasy. Actually, I fixed it by laying a couple slices of bread on top of the sauce when I had the meat out. It soaks the grease right up, then just toss 'em. I save the loaf heels for this.

So easy and delicious - the meat was tender and the sauce perfect!  I followed the suggestion of making a second batch of sauce - the original cooking sauce was much too greasy for me.  I simmered it on the stove about 15 minutes to thicken, before adding it back to the crockpot with the shredded beef.  Next time I will try this with a pork roast - yummmmmm!

Man-o-man was this good. It will knock your socks off. I scaled it down to serve six, used a 2 lb eye of round roast (no grease to worry about) and 1/2 cup chili sauce and 1/4 cup ketchup. Also, after I added the beef back to the crock, I also added another serving of the barbecue sauce so it would really juicy. I also made another batch of sauce and heated it on the stove to serve with the sandwich. Served it with corn, carrots and followed it up with watermelon for dessert. It was great. I highly recommend this recipe.

Good base recipe. Definitely double the sauce. I also added far more seasonings than this called for (extra mustard, and little honey, cumin, and some Tabasco sauce). I also drained off the fat and added some corn starch at the end. 6-7 hours is plenty of time for this to cook.

I skipped liquid smoke and replaced 3.5 LB bone-in pork shoulder for the chuck.  It still turns out great.  I will definitely make it again.

If you're really hard up for something barbecue-ish and different, give it a shot.  I didn't like it much and neither did my husband.  The sauce is hard to describe...it's sweet but has a kick.  I just did not like it, but I am a barbecue lover so to be fair maybe I should've known this wouldn't cut it for my family.

whew - i am stuffed! great recipe! the chuck roast i used was just over three pounds, but i followed the sauce recipe exactly. my husband said "if your going to review this recipe tell them i said it was kick*ss - really good". I cooked it on low for 8 hours, then when I returned the shredded beef back to the crock pot i cookd on medium for about 1/2 hour, uncovered. The meat was the most tender I have ever had. I barely had to poke with a fork for it to fall apart. I may experiment with differnt bbq sauce recipes next time to suit more to our personal tastes. I served with the "down home macaroni and cheese" recipe from this site.

So easy and soooo good!! I have made this a few times already. I serve it on hoagie rolls, topped with coleslaw and the whole family loves it.  As others have suggested, I too trim the majority of the fat off the meat before I cook it and it comes out perfect. Thanks for sharing!

Awesome recipe!!  My 'BBQ Master' Husband went crazy for this recipe.  I had to substitute Peach balsamic vinegar for the red wine vinegar and I didn't add the liquid smoke, but did use a Hawaiian smoky seasoning salt we have.  It was delicious!!! :)

This is excellent and easy!  I halved the recipe, and used 1.5 lbs skinless, boneless chicken, and it turned out delicious.

Wow - what a yummy BBQ sauce and great way to make an easy dinner.  I made this for the pumpkin carving party we had last night.  On Fri. evening I got out the Black Angus Chuck Roast and trimmed the fat then cubed it and placed it in the crock pot then poured over the sauce mixture.  I cooked in on low overnight for 12 hours.  Then on Sat. I used a spoon to shred the meat completely - it just easily fell apart and added a bit more garlic salt, pepper, poweder.  It cooked for a hour longer then I turned it off.  There was plenty of sauce but I only used 3 1/2 pounds of meat.  I actually laddled off some of the sauce and put in into a pouring dish so guests could use it to add more if they liked.  Just a hour before the party I turned the crock pot back on low and stirred the BBQ beef just to warm it up.  LOTS of rave review and no leftovers - definitely a great yummy dish!

Awesome!  It's gone every time I make it!  The cut of beef you choose will make a big difference. If you use a fatter cut, you should use a shallow spoon and spoon our all the oil before you shred the beef.  Otherwise, it will be too oily.  The sauce will be a bit runny, but add some cornstarch mixed with a bit of water, or flour or some other kind of thickener and it'll be just fine.  You may need to add some more spices at the end for your taste.  I use chili pepper flakes and a bit more sugar to round out the taste.

This was really good!  My hard-to-please husband who believes that good things can only come from a Le Creuset pot or a Khuhn Pressure Cooker, even said in a surprised voice "Wow, Hon, this is really good."  The kids ate every bit too.  I used about 50% of the recipe sauce, 50% of a hickory smoke bottled BBQ sauce, and then added a bit more brown sugar.  I cut the meat into cubes, and cut out most of the fat, so there was no need to use "freshly made sauce" like some people suggested.  I will definitely make this again!

Great recipe.  Take the advise regarding skimming the fat off the sauce.  I also added a packet of crushed hot peppers to spice it up a bit.  YUMMY!

This is a wonderful Superbowl recipe! I always make it the day before and refrigerate it overnight so the fat will harden.  It's so easy, then, to scrape off the fat and heat it up in the same sauce.

This is the best BBQ Beef recipe I have ever eaten. I put the ingredients in the crock pot and it was done in 10 hours.  After it had cooled enough to put in the refrigerator, I let it sit there overnight, then skimmed off the fat.

Very simple yet very delicious !!!!  I tend to trim off the excess fat to make the beef less greasy.

This was delicious!!! The only changes I made was to reduce ketchup to one cup, and used 1/2 cup honey bbq sauce in lieu of the other 1/2 cup of ketchup. I left out the liquid smoke and that was that. It was perfect and we had leftovers as well :) My husband loved it and we both can't wait to make again. Great recipe!!

WOW!  I can see why this recipe got such rave reviews.  My family loved this so much.  It's so flavorful.  The first time I made it I didn't have any red wine vinegar so I used some red wine and a splash of vinegar to equal the amt needed and it still came out great but not so tangy.  Will make this again, and again.  Thanks so much Corwynn.

This is an excellent recipe.  I really enjoyed it.  I know several other reviewers complained about ketchupy or vinegary tastes, I didn't find either taste over powering in mine, but I suspect that is a taste preference.  I do wish that there was more spice involved and when I make again I will increase the garlic power and probably add some hot sauce for kick.  As others suggested I put my sauce in the freezer while I shredded the meat and then just skimmed the fat off the top.  Everyone loved this and I will make it again for sure.  How much easier can you get?

This turned out great. The whole family loved it. I will definitely be making this on a regular basis. I used a 2 pound roast and I only had to cook it for 6 hours before it was falling apart. It needed more sauce, so I added some open pit thick and tangy barbecue sauce after it was done. It was yum yum good!

So good, I make this a couple times a year for parties and it's usually gone before I can even get a sandwich!

Very good! I didn't have Liquid Smoke or dijon mustard, and it was still fantastic!

Great flavor!  Sear the meat and set it in the crock then saute some onions along with the garlic laying on top of the meat.  I enjoy adding a squirt or 2 of honey &amp; reducing the brown sugar as well.  The best tip I can give is to shred the beef when ready then put it back in and leave the lid off your crock pot for about an hour.  The sauce will thicken beautifully &amp; give the shredded meat an opportunity to soak up all that love.: )

Very tasty!  However, it needed additional barbeque sauce after it finished cooking. What was still in the pot was great but there just wasn't enough of it.  It's important to cut up the roast into pieces and to remove as much of the fat as possible to make it easier to shred.

Excellent!  Will definitely use this recipe again.  Only suggestion would be to trim fat from meat before cooking, to make the sauce less greasy.

I made this as per the recipe, EXCEPT that I cooked the roast for a few hours without the sauce so that I could eliminate the fat. That part worked great. I thought the sauce was a little to sweet, though, so will decrease the brown sugar next time. Maybe Heinz ketchup is sweet enough on its own?

Outstanding! Oh my gosh I couldn't get over how good this was... I switched it up slightly: I used fresh ground black pepper, sea salt &amp; garlic powder to cover the meat. With the sauce, rather than using 1-1/2 c. ketchup, I used about 3/4 c. ketchup &amp; a full cup of Kraft Original BBQ sauce (that's what I had in the fridge). Also, I didn't have any problem with the sauce being too thin - I attribute that to the use of the BBQ sauce... put the meat on toasted kaiser rolls with Garlic Parmesan potato wedges... a quick &amp; super tasty summer meal - a definite keeper in my book!

So so so so good!!  Had it the 1st day with rice, and the 2nd day on rolls.  Delish - hubby loved, will make again :)

Great recipe!!  The sauce is very tasty.  I followed the recipes ingredients to the T.  I did let the roast cook on slow for close to 11 hours and it turned out delicious!  I will make this over and over.  Thank you for the recipe!

Very good Barbeque Beef.  Very easy.  I questioned the Red wine vinegar and the Dijon mustard, but followed the recipe to a "T" and my family thoroughly enjoyed it.  They even ate leftovers.  Thank you.

WOW!!! (notice the 3 exclamation points)
This was sooooo good, I added some BBQ sauce and a few big pieces of green pepper, and didn't add the dijon, it was fantastic.  I made sandwiches using "french bread rolls to die for" and it went very nicely together, will be making this again next week for a party.  Thank you for the deliciousness :)

Delicious! My husband loved it and said it was amazing! I used left over, sliced roast beef, put it in the slow cooker for 4 hours; put it on pannini rolls with cracked pepper Gouda cheese and red onions....it turned out great. Highly recommend this recipe!

My husband and 12 year old son said this was BETTER than the BBQ we get in North Carolina.

I give this a 2 star as written. I scaled this to 7 servings for the 2-1/4 pound roast I had. The vinegar in the sauce was on the strong side for my taste. I would either leaving that out or just use red wine in its place. Maybe I'm just not a huge "vinegar with my meat" fan.  I added LOTS more brown sugar to combat the vinegar flavor and even had to add a tad bit of my favorite BBQ sauce to help out. I defatted the roast as much as possible and cut it into large chunks prior to adding to the crockpot.  I put 2/3 of the sauce in with the meat and saved the rest to add after it cooked and I am glad I did. It ended up very watery in the crockpot but I took the meat out and put it in a fry pan and shredded it. I added the remaining sauce to the pan and added some of the juices from the crockpot also and warmed through.  It wasn't fatty at all so I had no need to refrigerate to defat like other reviewers mentioned. I served this on Kaiser rolls and it was very tasty. After the tweaks to suit our tastes I could upgrade my rating to 4-5 stars.  My 2-1/4 lb. roast made about 4 good sized sanwiches on the Kaiser rolls and would probably made about 6 with regular hamburger buns.

Delicious. Family loves it! 
Put in slow cooker for 9 hours, shreaded it and drained all the grease, put the shreaded meat back in, along with a new batch of sauce, and cooked for an additional hour. Worked out just fine. 
Didn't use the liquid smoke
Will be making again!

I have made this recipe several times and have always received complements!  It is a wonderful crock pot dish, and no fuss.  Try it, you'll like it!

Awesome! Easy and lick your lips tasty! Memphis style for me every time(that means put coleslaw on top)! Thanks for the recipe!!

Used this on a pork butt roast and it worked well too.I lightly salted and peppered the roast all over first. Be sure to make the full recipe of sauce, and remove the excess fat/juices before shredding.The meat was so tender after about 8 hours. Family loved it! Served with coleslaw~yum!


This is a great BBQ Beef recipe. Great flavor...even my picky 6 yr. old loved it!

Fantastic............just one word says it all!

This is excellent. I made it with moose and definately a keeper

This recipe was a hit at my house.  My 1 yr old couldn't get enough of it.  I ended up using Chuck Roast because that's all I had and it turned out great.  Thanks for the recipe!  It's the first time I've ever made barbeque.

This was good, but the BBQ sauce was way too ketchupy. I added lots more garlic powder, some cayenne pepper, cumin, dry mustard, and black pepper to get it to a taste that I liked. It was still pretty ketchupy, but good.

Everyone gobbled this up.  And the enjoyment lasted all day because of the delicious smell emanating from the crockpot.  The kids begged for the leftovers.  I used brisket and cooked it the day before so I could skim the fat after refrigerating it.  I was quite glad I did.  It also allowed the sauce to soak into the beef a little more.  Next time I will start with a leaner cut of meat, but the sauce is what was so delicious, so I'm sure any meat will be just as good!  I will always do it a day in advance since it was even better the next day.

I realized most of these ingredients were to make a standard BBQ sauce..so I cheated one day when I was in a HUGE hurry and just covered the beef with store bought sauce.  Turned out wonderfully!

I browned the meat before putting it into the slow cooker and I cooled the sauce in the freezer before serving to make skimming the fat easier.  This turned out delicious and I will be making it again!

Easy to throw together. But as others reviewed, the meat gives off a LOT of oil and the sauce was way too liquid.  After 7 hours on low I skimmed a good inch worth of grease off the top.  I then removed the roast from the pot, shredded it, and placed it back into the skimmed liquid.  I added a jar of store BBQ sauce and let it all simmer for another hour.  What a delight!  Served on warm buns with pickles and coleslaw on top. Keeper!

Simply fantastic!  My husband is a BBQ connoisseur, but I am not a huge fan of most BBQ's.  They are usually too sweet.  This was the best I've ever had, and my husband says it is "by far" the best he's had.  Very easy to make.  I added a little extra salt at the end, and I didn't have any liquid smoke, and I made my 1/4 cup of sugar a scant cup (just a little shy), but otherwise followed it to the letter, and it was fantastic.  I trimmed my meat up first, and that made it less greasy and easier to shred in the end.  Don't hesitate to try this one - you won't be sorry!

Excellent, made the recipe as written and my kids ate it like it was going to run away.  I love the BBQ recipe.

This is so good. The flavor is perfect. I cooked the roast for a few hours, shredded it and then added the remaining ingredients.  It was a little less messy and everything blended just fine. Will make this often.

I made it with brisket.  It was a hit, but next time I'll trim off the fat before cooking it to keep the sauce from being so greasy.

Wow this recipe is fantastic, even better the next day.  I ended up having to add more ketchup, to get a sweeter taste, and had cut the vinegar by half, could even use a little less.  I have passed this recipe on 4 times.  I used pork roast - my favorite!  Great on a toasted bun and even a little mayo if you're daring.

loved it. Hubby loved it. great way to eat roast

AWESOME!! Ate myself stupid!! There will always be a bottle of Corwynn's barbecue sauce in my fridge from now on, it's the only barbecue we use!

The sauce was fairly greasy but the flavor was great and it was very easy to throw together.

Very good.  My meat was a little greasy.  I will make it with pork next time!

Best BBQ beef I have made! After shredding the beef, I put about 1/2 cup of sauce into a small sauce pan and added 1 T corn starch and made a rue then added it to the rest of the sauce in the crock pot, stirred it in, then added the beef back to the crock pot and continue cooking for an hour. The sauce seemed very thin and this helped to make it more hearty.

If you like barbecued beef, you will love this recipe. It is the BEST I have ever eaten. I recommed that everyone try it. Thanks Corwynn! Joy Ballog

I love this recipe! It's so versetile. I made it with beef first and then tried pork. Both turned out great. It's good as a sandwich filling or just by itself. It's also very forgiving if you don't have the exact ingredients.

This was really good. I did use a higher grade of roast and trimmed some of the fat off to cut down on the grease. I did not make extra sauce because I wanted to use the sauce that had been blending for hours but I did use a couple tsp of Wondra to thicken it up. It clung perfectly to the meat! Excellent flavor and super easy, just thought it needed a little more zip. That can be added so will definitely make this again. 1/28- Just had the leftovers for lunch. They were excellent! I think next time I will make this the day before.

This was an awesome recipe! With our "brady bunch" like family; all the children having their own likes and dislikes I am always searching for something with "mass appeal".  This was a huge huge hit with the ENTIRE family!  I made a couple of alterations; I omitted the liquid smoke (couldn't find any in our area) and replaced it with hickory smoke bbq sauce (2 tbls)- I also used a honey dijon style mustard - fantastic!

My family loved the flavor of the sauce, but it was definitely too greasy for us-even after taking off hardened, congealed grease.  Next time, I will use a bottom round roast instead of chuck.

Very yummy! Be sure to trim meat before cooking or it will lose the barbecue flavor to the meat juices from the fat.

Great recipe!  I added extra Worcestershire and
some cayenne and cooked it "forever" in the crock
pot.  Only other thing I would change would be to
trim the meat, but the fat during cooking adds flavor.  Better alternative would be to refrigerate overnight and skim off any fat...but
now that we've tasted it, waiting another day is not an option :-)  Thank you!

I also added a little less vinegar than it says. I also only used 3/4 cup of ketchup (to avoid it tasting too much like it like other users said), and used 3/4 cup of bbq sauce. I trimmed &amp; cubed the meat, and cooked it 2 hours before stirring on the sauce. Turned out great for bbq sandwiches!

I love this recipe. The sauce turns out perfect everytime as long as you cook for an hour uncovered. The liquid smoke is a matter of preference, if you want the sauce to have a more smokey flavor. I experimented with the amounts of brown sugar as I like a more tangy than sweet sauce. This is a family favorite and is a regular meal at my house.

Fantastic flavor!!  The sauce is great!  I agree with others about the grease, but think of the cut of meat that is used.  I'm thinkin that a sirloin tip roast would eliminate that issue.  I'll make this again for sure.  Thanks Corwynn!

Made this just how you said and it is AMAZING!!!! Next time I will serve over mashed potatoes!!!

This recipe takes no time to prepare and is delicious. I would make this again and serve it with coleslaw for company. My 5 year old loved it too!

When I made this recipe the barbecue sauce turned to water.  I ended up shredding the beef pouring out the watery sauce (lots of grease) and placing the shredded beer back in the crock-pot.  Then I made the barbecue sauce all over again.  I poured the sauce on the shredded beef.  Then I cooked the beef on high for 30 minutes.  The barbecued beef was delicious, but not to mention how much of the sauce I wasted the first time.  Next, time cook the beef for 8 to 10 hours without the sauce then put the sauce on after shredding the beef and cook for 30 minutes on high.

Just made this with ground beef. Took all of 15 minutes and was GREAT!!!   I did not have liquid smoke but don't think it needs it either. Perfect as is.

Great bbq!  Not too sweet, not too tangy, not too saucy.  I used london broirl and cooked it for over 10 hours and had none of the greasy issues noted by other reviewers.

I used a 4 lb. rump roast and it turned out great.  I made this one time before and I thought it had too much of a "ketchupy" taste so this time after I took the meat out to cut/shred I removed almost all of the liquid (about 3/4 of it) and added our favorite BBQ sauce.  So many people have different taste preferences when it comes to BBQ sauce that adding the kind you like to this recipe will will virtually guarantee you will like the taste.

barbecued beef

Prep Time: 20 minutes

Cook Time: 10 hours

Total: 10 hours, 20 minutes

Servings: 12

Cost: $4.73 /serving

Author : CORWYNN DARKHOLME

Ingredients

Instructions

Top Similar Recipes from Across the Web

Barbecued Beef Chili

Barbecued Beef Brisket

Korean Barbecued Beef

Shredded Barbecued Beef

Barbecued beef patties

Shredded Barbecued Beef

Tangy Barbecued Beef Sandwiches

Oven-Barbecued Beef Brisket

Barbecued Beef Short Ribs

Barbecued Beef Back Ribs

Slow-Cooked Barbecued Beef Sandwich...

Pressure-Cooker Barbecued Beef Ribs

Pressure-Cooker Barbecued Beef Ribs

Barbecued Baby Beef Ribs (oven vers...

Barbecued Chicken

Barbecued Meatballs

Barbecued Chicken

Barbecued Fish