This slow cooker barbecued beef is tender, flavorful, and remarkably easy to make. A boneless chuck roast simmers low and slow in a sauce of cola or Dr. Pepper, Worcestershire, vinegar, spices, and barbecue sauce until it falls apart. The shredded result is ideal for sandwiches, sliders, baked potatoes, or stirred into baked beans.
Perfect for game day, cookouts, or busy weeknights, this recipe serves a crowd and keeps well. Pile the beef on toasted buns with coleslaw and pickles, or serve it over cornbread or roasted potatoes for a comforting meal.
What You’ll Like About This Dish
- Hands-off cooking. Add the ingredients to the slow cooker and let it do the work.
- Tender and full of flavor. Cola and barbecue sauce combine for a sweet, tangy, savory finish.
- Versatile leftovers. Great for sandwiches, nachos, quesadillas, or mixed into casseroles.
- Make-ahead friendly. Ideal for meal prep or feeding a crowd.
Ingredient Notes
- Chuck roast: Choose a well-marbled cut that becomes fork-tender when slow cooked; trim excess fat if desired.
- Onion: Adds sweetness and a savory base to the braising liquid.
- Cola or Dr. Pepper: Use regular soda (not diet) to add sweetness and aid caramelization.
- Worcestershire sauce: Provides umami and depth to the sauce.
- Garlic powder & pepper: Simple pantry spices that enhance the beef without overpowering it.
- Apple cider vinegar: Brightens the sauce and balances sweetness.
- Barbecue sauce: Any style—smoky, sweet, or spicy—will work; divide the sauce so some cooks with the meat and some finishes the shredded beef.
Steps to Make Slow Cooker Barbecued Beef
- Place chopped onion in the bottom of the slow cooker insert.
- Cut the roast into two or three large pieces and lay them on top of the onions.
- Whisk together cola, Worcestershire sauce, garlic powder, black pepper, apple cider vinegar, and half the barbecue sauce.
- Pour half of the sauce mixture over the roast. Reserve the remaining barbecue sauce in the refrigerator for later.
- Cover and cook on LOW for 9 to 11 hours, or until the meat is very tender and shreds easily.
- Remove the beef and reserve a small amount of cooking liquid in case you need to moisten the shredded meat; discard excess juices or separate and defat if preferred.
- Shred the meat with two forks and return it to the slow cooker. Stir in the reserved barbecue sauce and a little reserved cooking liquid if needed to reach desired consistency.
- Cover and cook on HIGH for 10 to 15 minutes, until the beef is hot and the sauce is bubbling.
- Serve on toasted buns with coleslaw, pickles, and your favorite sides.
Tips
- Trim visible fat from the roast to reduce greasiness in the finished dish.
- Avoid diet soda; regular cola or Dr. Pepper contributes proper flavor and helps the meat caramelize.
- For a thicker sauce, simmer the reserved sauce on the stovetop to reduce it before adding it back to the shredded beef.
- Toast buns to help prevent sogginess when assembling sandwiches.
Recipe Variations
- Use a different soda. Root beer or cherry cola offer interesting flavor twists.
- Add heat. Stir in cayenne or a few dashes of hot sauce for spice.
- Try pork. Substitute a pork shoulder for pulled pork sandwiches instead of beef.
- Make it smoky. Choose a smoky barbecue sauce or add a small amount of liquid smoke.
- Finish with pickles. Top sandwiches with dill pickle chips or pickled jalapeños for extra bite.
Serving Suggestions
- Serve on toasted buns with coleslaw and pickles.
- Pair with baked beans, potato salad, corn on the cob, or chips.
- Top baked potatoes or nachos with the shredded beef for a hearty meal.
- Include on a game day buffet or potluck spread.
- Layer into quesadillas or grilled cheese for a flavorful twist.
How to Store
Refrigerate: Cool the beef and store in an airtight container for up to 4 days.
Freeze: Freeze shredded beef with sauce in freezer bags or containers for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheat: Warm gently in a saucepan over low heat, adding a splash of reserved cooking liquid if needed, or microwave in short intervals until heated through.
Slow Cooker Barbecued Beef
This slow cooker barbecued beef makes delicious sandwiches, perfect for an everyday meal, tailgating, or a game day party.
Servings
6 to 8 servings
6 to 8 servings
Calories 376
Prep Time 10 mins
Cook Time 8 hrs
Total Time 8 hrs 10 mins
Ingredients
- 1 cup onion, chopped
- 1 (3-pound) chuck roast
- 1/2 cup cola or Dr. Pepper
- 2 tbsp Worcestershire sauce
- 1/2 tsp garlic powder
- 1/4 tsp ground black pepper
- 1 tbsp cider vinegar
- 1 cup barbecue sauce, divided
Recommended Equipment
- 6-quart slow cooker
- Fat separator (optional)
Instructions
- Put the chopped onion in the slow cooker insert. Cut the roast into 2 or 3 pieces and place on the onion layer. Combine the cola, Worcestershire, garlic powder, black pepper, cider vinegar, and 1/2 cup of the barbecue sauce. Pour the mixture over the roast and refrigerate the remaining barbecue sauce.
- Cover and cook on LOW for 9 to 11 hours, or until the roast is tender enough to shred easily. Remove the beef and reserve a small amount of cooking liquid; discard excess or separate and defat if desired.
- Shred the meat with two forks. Return the shredded beef to the slow cooker and stir in the remaining barbecue sauce. Add a little reserved cooking liquid if needed to achieve your preferred consistency. Cover and cook on HIGH for 10 to 15 minutes, until hot and bubbly.
- Serve on toasted buns with coleslaw, pickles, and your favorite sides.
Nutrition
Calories: 376 kcal
Carbohydrates: 25 g
Protein: 30 g
Fat: 18 g
Sodium: 688 mg
Sugar: 19 g
Disclaimer:
Nutritional information is an estimate based on ingredient analysis and may vary with brands, measurements, and serving sizes.
Keyword slow cooker barbecue beef
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