It was a very bad day when my husband left the shredded BBQ beef leftovers out overnight. I knew it was an accident but I REALLY liked these sandwiches and was REALLY looking forward to having them for lunch that day.
Mama Bear was REALLY not happy.
But accidents happen.
But in all seriousness, this is one of the best slow cooker recipes I’ve had in a long time. I think the secret to it is in the sauce. The BBQ sauce that is. The homemade sauce that we have on our site is killer and a non-negotiable for this recipe in my opinion. But, if you are in a crunch, I guess you can use your bottled BBQ sauce. I can’t promise you it will be worth getting mad at your husband over but I empower you to make choices for your own life.
For me, the homemade sauce is where it’s at.
So pretty much, this recipe is super simple. Season the meat and let it cook in some BBQ sauce for 7-8 hours in a slow cooker. It’s hard to mess up!
Also worth mentioning, this is a great recipe for a Freezer Club or Freezer Party (You can find out more about those in our book, From Freezer to Table!). It comes together really quick and freezes beautifully.
I did test this one in the Instant Pot but after cooking it, the BBQ sauce was thinned out quite a bit and I didn’t like it near as much. BUT, it is possible if you really want to do it.
You guys are going to love this one!
- 1 (3-pound) boneless beef chuck roast
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon pepper
- 1½ cups of this homemade BBQ sauce or your favorite store-bought version
- In a small bowl, mix the onion powder, garlic powder, salt and pepper together.
- Rub the meat with the seasoning and place in the slow cooker.
- Pour BBQ sauce over the meat.
- Cook on low for 7-8 hours.
- Using two forks, shred the beef.
- Remove excess liquid and serve on whole wheat buns.
To Freeze: Rub the seasoning over the meat and place in a gallon size freezer bag. Pour the BBQ sauce over the meat, press the air out of the bag, and freeze next to a bag of wheat buns.
To Prepare: Let meat thaw in the refrigerator for 24 hours. Cook in slow cooker as directed. Let buns thaw at room temperature. Enjoy!