Description
This Crockpot BBQ Beef recipe is a healthy and Whole30-compliant dish featuring tender, slow-cooked beef chuck roast in a flavorful BBQ sauce. Paired with a fresh, tangy coleslaw, it’s perfect for meal prep, weeknight dinners, and entertaining. The beef slow cooks to juicy perfection and can be served in buns, wraps, over baked potatoes, or stuffed into vegetables.
Ingredients
Scale
Beef and Sauce
- 2 ¾ – 3 pounds boneless beef chuck roast, trimmed
- 1 tablespoon avocado oil or olive oil (optional, for searing meat)
- 1 large yellow onion, thinly sliced
- 1 (6-ounce) can tomato paste
- 2 tablespoons Dijon mustard
- 1 ½ tablespoons apple cider vinegar
- ½ cup water
- 2 teaspoons garlic powder
- 1 ½ teaspoons dried oregano
- 2 teaspoons chili powder
- 2 teaspoons smoked paprika
- 1 teaspoon fine salt
- ½ teaspoon black pepper
Coleslaw
- 1 (9-ounce) bag coleslaw mix
- ⅓ cup mayonnaise (such as Primal Kitchen, or use vegan mayonnaise for egg-free)
- 3 tablespoons apple cider vinegar
- ¼ teaspoon garlic powder
- Salt and black pepper to taste
Instructions
- Prepare the onions: Place the thinly sliced onions at the bottom of the slow cooker to create a flavorful base layer for the beef.
- Cut and sear the beef (optional): Cut the beef roast into 3 chunks, about 1 pound each. If desired, heat 1 tablespoon of oil in a skillet over medium-high heat. When hot, sear the beef pieces for 4-5 minutes on each side until browned, enhancing the flavor.
- Transfer beef to slow cooker: Place the seared or raw beef chunks on top of the onions in the slow cooker.
- Mix and add BBQ sauce: In a small bowl, combine tomato paste, Dijon mustard, apple cider vinegar, water, garlic powder, dried oregano, chili powder, smoked paprika, salt, and black pepper. Stir well and pour the sauce evenly over the beef and onions. Gently stir to ensure the meat and onions are coated.
- Slow cook the beef: Cover the slow cooker with its lid and cook on LOW heat for 8-10 hours, or until the beef is tender and easily shreds with a fork.
- Shred the beef: Remove the cooked beef to a baking dish and shred it using two forks. Return the shredded beef to the slow cooker and stir it into the sauce and onions for extra flavor.
- Prepare the coleslaw: Place the coleslaw mix in a medium bowl. In a small bowl, whisk together mayonnaise, apple cider vinegar, and garlic powder. Season with salt and black pepper to taste. Toss the dressing with the coleslaw mix until well coated.
- Serve and store: Serve the shredded BBQ beef with the coleslaw. Store leftover beef and coleslaw separately in airtight containers in the refrigerator for up to 4 days. Freeze beef for up to 3 months.
Notes
- This saucy BBQ Beef is versatile and great for multiple occasions, from casual weeknights to entertaining guests or meal prepping.
- Serve over baked sweet potatoes, add to a baked potato bar, stuff into veggies, or enjoy in buns and wraps.
- For extra depth of flavor, sear the beef before slow cooking, but it’s optional.
- Use vegan mayonnaise in the coleslaw to make this dish egg-free.
- Store leftovers properly to maintain freshness and flavor.
Nutrition
- Serving Size: 4 oz BBQ Beef (1/12 of recipe, without coleslaw)
- Calories: 175
- Sugar: 2 g
- Sodium: 361 mg
- Fat: 6 g
- Saturated Fat: 3 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 1 g
- Protein: 25 g
- Cholesterol: 75 mg
