Yield
6 servings (serving size: 1 cup beef mixture and 1 roll)

Slow cooking tenderizes the chuck roast in this classic barbecue. Any bottled sauce will work; use your favorite.

How to Make It

Step 1

Trim fat from beef, and cut into 1-inch cubes. Place beef in an electric slow cooker; stir in onion and barbecue sauce. Cover with lid; cook on low-heat setting for 8 hours.

Step 2

Remove beef and onions from slow cooker with a slotted spoon. Shred beef mixture with 2 forks; set aside. Combine cornstarch and water, and add cornstarch mixture to barbecue sauce mixture in slow cooker, stirring well. Cover with lid, and cook on high-heat setting for 1 minute. Return the shredded-beef mixture to slow cooker; cover and cook 10 minutes. Serve on rolls.

Step 3

Note: You can freeze the barbecued-beef mixture in an airtight container for up to 3 months.

Ratings & Reviews

aryzek's Review

karenfar
August 05, 2012
The flavor was good (I uses Sweet Baby Ray's), but the meat was a little dry. Maybe cutting it in bigger pieces next time will help. I like the fact that I can put it in the crockpot before I go to work and have dinner ready when I come home.

karenfar's Review

foodieforpeace
June 03, 2011
As mentioned, the results of this recipe depend a lot on the BBQ sauce you use. I used Jack Daniels Original. The flavor of the beef mixture was good but the meat was a little dry. I also think this recipe would be better with more veggies - like green pepper or?? There are so many BBQ beef recipes out there I think I will pass on this one. I have to say it was VERY easy to make.

EllenDeller's Review

aryzek
July 29, 2009
I'd agree that this recipe depends on the sauce you use, and I used Head Country Hickory smoked, made in nearby Ponca City, OK. It's probably not available nationally, though it should be! It's not too sweet and very smoky. This was incredibly delicious. I trimmed every bit of visible fat from a chuck steak before proceeding. Not having a slow cooker, I brought the mixture to a boil on the stove top (in my dutch oven), then slow cooked in a 300 oven for about 2.5 hours, stirring every now and then. After turning off the oven, I took the lid off and let it sit for another hour in the oven, which thickened it perfectly (no need for the cornstarch). Served over rice with some steamed broccoli. Wonderful!

foodieforpeace's Review

EllenDeller
June 07, 2009
I give this 4 stars not because of the entertainment factor but because it's a good recipe. The chuck roast I had was trimmed VERY well and it was not greasy. The meat shredded beautifully. Added a few shots of hot sauce for a kick and Sweet Baby Ray's BBQ sauce. Served this over brown rice with a sprinkling of shredded cheddar and green onions with cole slaw on the side. I'm freezing some for another meal.