Slow Cooker Shredded BBQ Beef

Delicious EASY slow cooker shredded BBQ beef recipe perfect for sandwiches, or with your favorite fixins', or my go to lettuce wraps with coleslaw!

Course Dinner

Cuisine American

Keyword bbq shredded beef, healthy bbq beef, shredded bbq beef, shredded bbq beef crockpot, slow cooker shredded bbq beef

Prep Time 15

Cook Time 8

Total Time 8 15

Servings servings

Calories 253kcal

Author Kelli Shallal MPH RD

Equipment

1 Slow Cooker

Ingredients

4 lbs beef chuck roast I used two 2lb roasts
2 tablespoon coconut or brown sugar
2 tablespoon smoked paprika
1.5 tsp sea salt
1 tsp pepper
1 tbsp avocado oil
1 onion sliced
12 cloves garlic
1 cup beef broth
¼ cup Worcestershire
2 cups BBQ sauce
½ cup ketchup

Lettuce Wraps

1 batch healthy coleslaw
1 head butter or living lettuce
½ cup green onion

Instructions

Combine sugar, paprika, salt, and pepper in a small bowl. Rub the blend all over the outside of the beef chuck roast.
Heat a large skillet to medium-high and sear beef chuck roast on each side for 1-2 minutes to lock in the flavor.
Cut slits into the meat and stuff with garlic cloves.
Place the meat on the bottom of the slow cooker, and top with sliced onion. Pour the broth and Worcestershire sauce around the meat, but not directly on top.
Cook on high for 4-6 hours or low for 8-10 hours. Around the halfway mark, flip the meat if you can. Or, if you are using two cuts of meat like I did, bring the bottom one to the top and the top one to the bottom. The meat is done when you can easily shred it with two forks. If you can't easily shred it, it needs more time.
Remove liquid and discard or save for soup bases. Using two forks, shred the meat. Toss with BBQ and ketchup, and serve immediately.

Lettuce Wraps

Make healthy coleslaw, reserving some of the dressing for topping. Add two layers of lettuce leaves, ¼ cup healthy coleslaw, ¼ cup shredded beef, and top with green onions and drizzle with healthy coleslaw dressing for each lettuce wrap.

Notes

*nutrition facts do not include lettuce wrap ingredients

To freeze: After the meat is done cooking, allow the whole thing to cool for 24 hours in the fridge. Freeze the meat separately from the liquid, but do not discard the liquid. When you reheat it, you may want to use some of the liquid to "rehydrate it" before adding the barbecue sauce and ketchup. It can be kept in the freezer for up to 3 months.

Nutrition