This Slow Cooker Barbecue Beef is a hands-off dinner that's fast, easy, and picky-eater approved! Start by cooking a chuck roast low and slow until it's fall-apart tender, then toss it in a surprisingly delicious shortcut sauce made with a bottle of your favorite BBQ sauce and blackberry preserves. Serve it on sandwiches, over rice, or alongside simple veggies.
Don't miss our tips for perfectly soft meat, make-ahead and freezer instructions, and FAQs below. For more simple meals like this, explore our full collection of Chuck Roast Recipes trusted by nearly 350,000 readers each year!
We have made countless roasts over the years (and that's not an exaggeration... we have truly lost count). That experience has led us to some very simple, very effective techniques to nail this cut of meat consistently.
If you have always believed roasts are tough, dry, or bland, then you've landed in the right place. We will show you otherwise with this recipe, or you can learn the same secrets in this Slow Cooker Korean Beef or this Japanese Barbecue Chuck Roast Recipe.
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Why this recipe is great
- This recipe uses chuck roast, which is a cut of beef that is well-marbled for the best flavor and texture.
- It cooks low and slow so that it gets truly soft and tender!
- This recipe adds the sauce to the meat after cooking (instead of in the Crock Pot from the start) so that it's actually flavorful!
- It is a truly hands-off, easy, and make-ahead weeknight dinner.
Ingredients for BBQ beef chuck roast
You only need 6 simple ingredients to make this entire dish (outside of salt, pepper, and oil). I have included some key tips below so that you have everything you need for success.
- Boneless chuck roast: This is hands down the best cut of beef for a roast. The heavy marbling of fat throughout is what keeps it moist and soft as it breaks down. Chuck will never leave you with a dry roast, if cooked correctly.
- Olive oil: You can substitute avocado oil, but do not substitute with canola or vegetable oil. It does not handle the heat of searing well, plus it often leaves an odd after taste.
- Beef broth: You can use homemade broth, a carton, or beef bouillon mixed with warm water.
- BBQ sauce: Starting with a bottle of barbecue sauce makes this the easiest shortcut! Use your favorite brand or flavor. Our favorite is the Heinz Kansas City bottle from Walmart.
- Blackberry preserves: Our favorite is the Bonne Maman Blackberry Preserves, but you can use your favorite brand. I prefer preserves or jam rather than jelly because of the texture.
- Spices (smoked paprika and chipotle chili powder): One of the easiest ways to level up as a home cook is to switch average spices for bold ones. Smoked paprika and chipotle chili powder are so much better than the basics because they add smoky, deep flavor.
Helpful kitchen tools
How to make slow cooker barbecue beef
We're going to start by searing the meat, which develops SO much flavor. This step should not be skipped.
Start by patting the meat dry with paper towels (moisture is the enemy of a good sear). Then coat the meat with oil and season well with kosher salt and ground black pepper.
Heat a large cast iron skillet over high heat. Once it's hot, sear the meat on each side for 4-5 minutes per side, until it's golden brown. Then transfer the roast to a slow cooker.
Pour the beef broth into the now-empty skillet and simmer for about 1 minute, using a spatula to scrape up the brown bits. Then pour the liquids into the slow cooker.
Cover with the lid and cook on low for 8-10 hours or high for 4-4.5 hours, or until it falls apart easily when prodded with tongs or forks. The final cooking time depends slightly on your Crock Pot.
I highly recommend cooking on low heat because it will yield more tender meat.
While the meat is cooking, whisk together the bottled bbq sauce, blackberry preserves, and the spices. The mixture should have a saucy consistency.
Once the meat is tender, move it onto a cutting board and shred it into large-ish chunks with two forks. It will continue to break into smaller pieces in the next step. Discard any large chunks of fat and the cooking liquid.
The last step is to add the shredded meat back to the empty slow cooker, then pour the blackberry bbq sauce on top. Stir it gently, then cook it on low for another 15 minutes just to get the sauce warm and sticky!
Should a roast be cooked on high or low?
Cooking a roast on low heat in the Crock Pot is absolutely the best option! The low heat breaks down the connective tissue gently until you get a super tender pulled beef. Cooking it on high heat causes the meat fibers to tighten, which will make it tough to chew (even if it's still shreddable).
Serving suggestions
This slow cooker bbq beef recipe is versatile and can be served in a few different ways.
- On top of Baked Sweet Potato Halves or Quick Baked Potatoes
- Alongside veggies, such as Roasted Brussels Sprouts, Oven Roasted Broccoli, Hot Honey Skillet Corn
- As sandwiches on brioche buns or slider buns with creamy slaw (this Coleslaw Dressing is great)
- Alongside bbq favorites, such as potato chips, french fries, potato salad, Hot Honey Pasta Salad, Cast Iron Skillet Cornbread, Cornmeal Drop Biscuits, or Fruit Salad
Freezer and reheating tips
Freezer instructions: Once the meat is cooled, place it in an airtight container. Freeze it for up to 3 months, then thaw it in the fridge overnight or at room temperature.
Reheating instructions: You can reheat individual portions in the microwave in 30 second increments, or you can reheat larger portions in a pot or skillet on the stove over medium-low to medium heat. Heat it until it is just warmed through (overheating will cause it to dry out).
FAQs
Allow the meat to cool, then place it in an airtight container. Store in the refrigerator for up to 5 days.
Can you? Yes. Should you? I don't recommend it. When beef is cooked in a pressure cooker, the heat rises far higher than beneficial, causing the fibers to tighten until they are tough and dry. The meat will still shred, but it will not be nearly as pleasant to eat.
The cut that turns out consistently juicy and tender is chuck roast. It's what I use exclusively. However, you can substitute with a top round, bottom round, rump roast, or even tri-tip instead. The cooking times and final results may vary depending on the cut you choose.
You can use any barbecue sauce you like best! We typically use a classic or original flavor to allow the blackberry to shine, but sweet, spicy, or smoky flavors also work well.
Tips & tricks
- If the meat isn't super tender, it simply needs to cook longer. Cook for an additional 30-60 minutes, or until it easily shreds. I promise it will get super tender!
- Be careful not to overmix the meat because the more you stir, the smaller the pieces will become.
- Use a brand of BBQ sauce you really enjoy since that will be a significant part of the flavor!
- This makes a pretty saucy meat, which is how we like it (packed with flavor!). If you prefers less sauce, it can absolutely be made with half the amount.
More chuck roast recipes
Looking for other recipes like this? Try these:
- Crock Pot Chuck Roast (our most popular recipe of all time!)
- Roast with Apples
- Slow Cooker French Dip Sandwiches
- Chuck Roast Tacos Recipe
- Chipotle Shredded Beef Recipe
This post was photographed by Rhadonda Sedgwick.
Recipe
Slow Cooker Barbecue Beef (with Blackberry BBQ Sauce)
Equipment
- Slow Cooker (6 quart)
Ingredients
- 1 (3-4 lb) chuck roast (trimmed slightly if excessively fatty, but otherwise untrimmed)
- 2 tablespoon olive oil
- 2 teaspoon kosher salt
- 1 teaspoon black pepper
- 1 cup beef broth
Blackberry BBQ Sauce
- 1 (18 oz) bottle bbq sauce (We like Heinz Kansas City one best)
- 1 cup blackberry preserves (We like Bonne Maman brand)
- 1 teaspoon kosher salt
- 1 teaspoon smoked paprika
- 1 teaspoon chipotle chili powder
- ½ teaspoon black pepper
Instructions
- Pat the roast dry with paper towels so you get a great sear. Then coat both sides of the roast in oil and sprinkle evenly with salt and pepper.1 (3-4 lb) chuck roast , 2 tablespoon olive oil, 2 teaspoon kosher salt, 1 teaspoon black pepper
- Heat a large skillet over high heat (cast iron skillets are best). Once hot, sear the roast for 4-5 minutes per side, until it is golden brown. Once browned, transfer to a slow cooker.
- Pour the beef broth into the hot skillet and simmer for 60 seconds, scraping up the brown bits from the bottom of the pan. Then pour the broth over the meat in the slow cooker.1 cup beef broth
- Cover with the lid and cook on low for 8-10 hours or high for 4-4.5 hours, or until it falls apart easily when prodded with tongs or forks. Low heat always produces more tender results!
- While the meat is cooking, mix together the sauce ingredients in a bowl and set aside.1 (18 oz) bottle bbq sauce, 1 cup blackberry preserves, 1 teaspoon kosher salt, 1 teaspoon smoked paprika, 1 teaspoon chipotle chili powder, ½ teaspoon black pepper
- Once the meat is tender, use tongs to move it onto a cutting board and discard any cooking liquid from the slow cooker. Use two forks to gently remove and discard any large chunks of fat from the meat. Then use the forks to shred the roast into large-ish chunks (it will continue falling apart into smaller chunks in the next step).
- Add the shredded meat back to the empty slow cooker, then pour the blackberry bbq sauce on top. Stir gently to combine. Allow to cook for about 15 additional minutes on low to allow the sauce to get warm and sticky, then serve hot.
Notes
- If the meat isn't super tender, it simply needs to cook longer. Cook for an additional 30-60 minutes, or until it easily shreds. I promise it will get super tender!
- Be careful not to overmix the meat because the more you stir, the smaller the pieces will become.
- Use a brand of BBQ sauce you really enjoy since that will be a significant part of the flavor!
- This makes a pretty saucy meat, which is how we like it (packed with flavor!). If you prefers less sauce, it can absolutely be made with half the amount.
Add Your Own Notes
Nutrition
All nutrition information is provided by a third party and is an estimate only. Use your own nutritional calculator for more specific measurements.
Danielle says
This dinner is the perfect hands-off meal to make for the busy weeknights.
tạo vòng quay may mắn says
This slow cooker BBQ beef recipe is a lifesaver! The low-and-slow approach ensures the meat falls apart like a happy camper, perfect for busy weeknights or when you want to pretend youre a gourmet chef (youre not, but youd fool your friends). The blackberry BBQ sauce adds a fun twist thats both unexpected and delicious. Just remember, patience is key—dont rush the cook time or youll end up with a tough, sad chunk of beef. Serve it on brioche buns with a side of creamy slaw, and youll have everyone asking for seconds. Just dont blame me if your fridge is empty by morning. Happy cooking!quay random