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A close-up of tender shredded BBQ beef, glistening in a rich, smoky sauce, lifted by a

Slow Cooker Shredded BBQ Beef

Claire | Sprinkle and Sprouts
This Slow Cooker Shredded BBQ Beef delivers big flavors with almost no effort. It's a family-friendly recipe that's great for easy weeknight dinners. Whether you're serving it on toasted buns, stuffing it into baked potatoes, or spooning it over creamy mashed potatoes or rice, this Shredded BBQ Beef is a comfort food classic that never disappoints. Plus, leftovers make great sandwiches, tacos, or nacho toppings, making this recipe a true weeknight winner.
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Prep Time 5 minutes
Cook Time 6 hours
Total Time 6 hours 5 minutes
Course Main
Cuisine American
Servings 8
Calories 596 kcal

Ingredients
 
 

  • 1 can crushed tomatoes 14oz/400g can
  • 1 cup dates (see note 1)
  • 1 cup balsamic vinegar
  • 1 cup brown sugar
  • ½ cup bourbon (see note 2)
  • ½ cup beef broth
  • 2 tablespoon yellow mustard (see note 3)
  • 3 tablespoon smoked paprika
  • 1½ tablespoon onion flakes
  • 1½ tablespoon garlic powder
  • ½ tablespoon ground coriander
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 3.3 lb beef chuck/blade roast

Instructions
 

  • Add the crushed tomatoes, dates, balsamic vinegar, brown sugar, bourbon, beef broth, mustard, smoked paprika, onion flakes, garlic powder, ground coriander, salt and pepper to the slow cooker. Then stir to combine.
    1 can crushed tomatoes
    1 cup dates
    1 cup balsamic vinegar
    1 cup brown sugar
    ½ cup bourbon
    ½ cup beef broth
    2 tablespoon yellow mustard
    3 tablespoon smoked paprika
    1½ tablespoon onion flakes
    1½ tablespoon garlic powder
    ½ tablespoon ground coriander
    1 teaspoon salt
    1 teaspoon pepper



  • Add the beef and cook on low for 8 hours or on high for 6.
    3.3 lb beef chuck/blade roast



  • Remove the beef from the slow cooker and use two forks to shred the meat.
  • Add it back to the sauce and stir well to coat. Keep on low until you are ready to eat.

Notes

  1. Make sure you buy pitted dates. They will blend into the sauce as they cook.
  2. Use any bourbon or whisky that you like or have on hand. You can substitute for ginger beer or ginger ale if you don't consume alcohol.
  3. Yellow mustard is the regular mustard that you would put on a hotdog. It adds a mild tang to the sauce and balances the sweetness. You can substitute it with Dijon.
Tried this recipe?Let us know how it was!

Nutrition

Calories: 596kcal | Carbohydrates: 54g | Protein: 38g | Fat: 22g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 129mg | Sodium: 632mg | Potassium: 1085mg | Fiber: 4g | Sugar: 47g | Vitamin A: 1460IU | Vitamin C: 6mg | Calcium: 104mg | Iron: 6mg

Nutrition is per serving

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