Description
This Crockpot BBQ Beef recipe features tender, slow-cooked beef chuck roast infused with a smoky, tangy barbecue sauce made from tomato paste, Dijon mustard, and smoked paprika. Paired with a crisp, homemade coleslaw dressed in a light, tangy mayo and apple cider vinegar dressing, this meal is perfect for easy weeknight dinners, meal preps, or casual gatherings. Whole30-compliant and healthy, it offers a flavorful, satisfying protein option.
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 base: Place the thinly sliced onions at the bottom of the slow cooker to create a flavorful layer that will cook alongside the beef.
- Prep the beef: Cut the beef chuck roast into three chunks, each about one pound. For added flavor, heat 1 tablespoon of oil in a skillet over medium-high heat and sear each piece of beef for 4-5 minutes per side until nicely browned.
- Combine in slow cooker: Transfer the seared (or unseared) beef chunks onto the bed of onions in the slow cooker.
- Make the sauce: In a small bowl, whisk together tomato paste, Dijon mustard, apple cider vinegar, water, garlic powder, oregano, chili powder, smoked paprika, salt, and black pepper. Pour this mixture evenly over the beef and onions, and stir gently to coat everything.
- Slow cook the beef: Cover with the lid and cook on LOW for 8 to 10 hours, or until the beef is very tender and shreds easily when pulled apart with forks.
- Shred the beef: Remove the beef from the slow cooker onto a baking dish. Use two forks to shred the meat finely. Return the shredded beef to the slow cooker and mix it well with the cooked onions and sauce to absorb all the flavors.
- Prepare the coleslaw: Place the coleslaw mix in a medium bowl. In a separate small bowl, whisk together mayonnaise, apple cider vinegar, garlic powder, then season with salt and pepper to taste. Pour the dressing over the coleslaw and toss until evenly coated.
- Serve and store: Serve the BBQ beef hot alongside the fresh coleslaw. Store leftovers separately in airtight containers in the refrigerator for up to 4 days, or freeze the beef for up to 3 months.
Notes
- This saucy BBQ Beef is versatile and ideal for meal prep, casual dinners, or entertaining guests.
- It pairs wonderfully with baked sweet potatoes, potato bars, stuffed vegetables, or in buns and wraps for sandwiches.
- Use vegan mayonnaise to make the coleslaw egg-free if desired.
- For extra depth of flavor, searing the beef before slow cooking is recommended but optional.
- Store leftovers separately to maintain freshness of both beef and coleslaw.
Nutrition
- Serving Size: 4 oz BBQ beef 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
