The Ultimate Slow-Cooker Shredded BBQ Beef

by Heather on April 12, 2012

What I’m about to show you should be illegal because it’s so easy.  In fact, it may just BE illegally easy and here I am risking my life as I know it to share it with you guys.

 

You’re welcome.  You know, in advance before I get locked away.  Not that I’m dramatic or anything…

In all seriousness though this is the easiest dinner I think I’ve ever made.  You literally whisk the sauce together, pour it over the meat, let it cook in the crockpot all day and then shred and enjoy.  And the amount of cooking you do?  Zilch.  Unless you count shredding as cooking.

 

Want to know a secret?  I may have snacked on the leftovers all day long for the next few days and didn’t even care that I was having shredded beef as a “snack.”  I mean really, who does that?

 

I’ll tell you who…me.  And I have no shame!

 

The great part about this (besides the super-easy part) is that you can literally mix your own sauce to match your taste or mood.  Need some spice in your life?  Toss in some red pepper flakes or cayenne pepper…I won’t judge.  What about some sweetness?  Brown sugar or molasses baby!  What about some smokiness?  Lord help me, you could add some cooked bacon or even some chipotle peppers.  OMG.  The options are limitless, and I would be willing to guar-an-TEE that you, your family, your friends, or that guy you met on the street today will all love it.

 

(Unless said people are veg/vegan…in which case they probably won’t.)

 

Let’s rock this!

THE ULTIMATE SLOW COOKER SHREDDED BBQ BEEF

  • 1 roast of your choosing (mine was a rump roast, around 4 lbs)
  • 24 oz. bbq sauce of your choosing
  • 1/4 cup apple cider vinegar
  • 1/4 cup brown sugar
  • 1/4 cup ketchup
  • 2 Tbsp dijon mustard
  • 2 Tbsp Worchestershire sauce
  • 2 tsp garlic powder
  • 1 tsp onion powder
  • black pepper to taste

Whisk together all of the ingredients except the meat in the bowl of your slow cooker.  Put the meat in there and turn to coat.  Cook on low for 8-9 hours or high for 4-5 until the meat shreds easily.  Remove the meat with 1 hour to go and shred with two forks, then add it back in to the sauce and let it finish cooking the final hour.  Serve hot!

Man, it was almost painful writing that out.

 

NOT! :)

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