Slow Cooker Barbecue Beef (with Blackberry BBQ Sauce)

Blackberry barbeque chuck roast on a plate with potatoes and veggies with a fork.

5 from 1 vote

Slow Cooker Barbecue Beef (with Blackberry BBQ Sauce)

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.

Prep Time10

Cook Time8

Total Time8 10

Course: Dinner, Main Course

Cuisine: American

Servings:

Calories: 205kcal

Author: Misty

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

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.

Storage: Once the meat has cooled, place it in an airtight container. Store in the refrigerator for up to 5 days or in the freezer for up to 3 months.

Freezer instructions: Once the meat is cooled, place it in an airtight container. Freeze for up to 3 months. Thaw in the fridge overnight or at room temperature until it is no longer frozen.

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).

Nutrition