by Diana Rattray
This recipe uses cup of cola or Dr. Pepper to transform an everyday pot roast into tender, shredded beef. The slow cooker shredded beef is finished with your favorite barbecue sauce. I love this shredded beef in toasted buns with lettuce, tomatoes, and coleslaw. It’s also an excellent addition to baked beans. Serve sandwiches with extra sauce on the side.
How To Make Slow Cooker Beef Barbecue
- Add chopped onion to the slow cooker.
- Cut the chuck roast into 2 or 3 portions and place it on the chopped onion.
- Combine the cola or Dr. Pepper with Worcestershire sauce, garlic powder, pepper, vinegar, and barbecue sauce; pour half of the mixture over the roast in the slow cooker.
- Cover and cook the beef for 8 to 10 hours, until tender enough to shred.
- Shred the meat with 2 forks and return it to the pot with the remaining sauce.
- Cook on high for another 10 minutes, until hot and bubbling.
- Serve and enjoy!
Slow Cooker Barbecued Beef
This slow cooker barbecued beef makes delicious sandwiches, perfect for an everyday meal or game day party. It’s great in cookout beans, too!
- Prep Time: 10 minutes
- Cook Time: 8 hours
- Total Time: 8 hours 10 minutes
- Yield: 6 to 8 servings 1x
- Category: Pot Roast, Beef
- Method: Slow Cooker
Ingredients
Scale
- 1 cup chopped onion
- 1 boneless chuck roast or bottom round, about 3 pounds, fat trimmed
- 1/2 cup cola or Dr. Pepper, not diet
- 2 tablespoons Worcestershire sauce
- 1/2 teaspoon garlic powder
- 1/4 teaspoon ground black pepper
- 1 tablespoon cider vinegar
- 1 cup barbecue sauce, your favorite brand
Instructions
- Put the chopped onion in the crockery insert of a slow cooker (3 1/2- to 5-quart size). Cut the roast into 2 pieces and place on the onion layer. Combine the cola, Worcestershire sauce, garlic powder, pepper, vinegar, and barbecue sauce. Pour half of the sauce over the roast. Cover the remaining sauce and refrigerate.
- Cover the slow cooker; cook the beef on LOW for 9 to 11 hours, or until the roast is tender enough to shred easily. Remove the beef from the slow cooker and discard juices.
- Shred the meat with two forks. Return to the slow cooker along with the remaining reserved sauce. Cover and cook on HIGH for 10 minutes, until hot and bubbly.
- Serve on toasted sandwich buns with your favorite salads, slaw, and baked beans.
