Ingredients for Bbq Beef Crock Pot
- 3 lbs boneless beef chuck roast
- 4 slices bacon
- 1 large onion, chopped
- 2 tablespoons chili powder
- 1 tablespoon paprika
- 1 cup strong brewed coffee
- 1 cup ketchup
- ½ cup dark brown sugar
- 2 tablespoons Dijon mustard
- 1 tablespoon hot sauce (your preference)
- 2 tablespoons apple cider vinegar
- ½ teaspoon liquid smoke
- Salt and pepper, to taste
- Sandwich buns, for serving
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How to Make Bbq Beef Crock Pot
- Place 3 lbs beef chuck roast in slow-cooker insert.
- Cook 4 slices bacon in a large skillet over medium-high heat until crisp, about 5 minutes.
- Using a slotted spoon, transfer bacon to slow-cooker insert.
- Pour off all but 2 tablespoons of bacon fat from the pan. Add 1 large onion, chopped, and cook until softened, about 5 minutes.
- Add 2 tablespoons chili powder and 1 tablespoon paprika and cook until fragrant, about 30 seconds.
- Stir in 1 cup strong brewed coffee, 1 cup ketchup, ½ cup brown sugar, and 1 tablespoon Dijon mustard. Simmer until slightly reduced, about 10 minutes.
- Add half of the sauce mixture to the slow-cooker insert. Refrigerate the remaining half.
- Cover and cook on low for 9-10 hours, or until the meat is fork-tender.
- Using a slotted spoon, transfer the meat to a large bowl and cover with foil to keep warm.
- Transfer the cooking liquid to a large skillet, skim off excess fat, and simmer over medium-high heat until reduced to 1 cup, about 10 minutes.
- Remove from heat and stir in the reserved sauce, 1 tablespoon Dijon mustard, 1 tablespoon hot sauce (your preference), 2 tablespoons apple cider vinegar, and ½ teaspoon liquid smoke.
- Pull the meat into large chunks, discarding any excess fat or gristle. Do not shred finely.
- Toss the meat with 1 ½ cups of the sauce and let sit, covered, for 10 minutes to absorb the flavor.
- Season with salt and pepper to taste.
- Serve on your favorite rolls, with extra sauce on the side.
Nutrition Information (Approximate per serving)
Sodium
36 g
Sugar
67g
Fat
36g
Carbs
12g
