Slow Cooker Barbecue Beef Recipe
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- 1 beef sirloin tip roast (3 pounds), cut into large chunks
- 3 celery ribs, chopped
- 1 large onion, chopped
- 1 medium green pepper, chopped
- 1 cup ketchup
- 1 can (6 ounces) tomato paste
- 1/2 cup packed brown sugar
- 1/4 cup cider vinegar
- 3 tablespoon chili powder
- 2 tablespoons lemon juice
- 2 tablespoons molasses
- 2 teaspoons salt
- 2 teaspoons Worcestershire sauce
- 1 teaspoon ground mustard
- 8 to 10 sandwich rolls, split
- 1. Place beef in a 5-qt. slow cooker. Add the celery, onion and green pepper. In a bowl, combine the ketchup, tomato paste, brown sugar, vinegar, chili powder, lemon juice, molasses, salt, Worcestershire sauce and mustard. Pour over beef mixture. Cover and cook on low for 8-9 hours or until meat is tender.
- 2. Skim fat from cooking juices if necessary. Shred beef. Toast rolls if desired. Use a slotted spoon to serve beef on rolls. Yield: 8-10 servings.
1 each: 413 calories, 9g fat (3g saturated fat), 72mg cholesterol, 1127mg sodium, 52g carbohydrate (23g sugars, 4g fiber), 32g protein.
Reviews for Slow Cooker Barbecue Beef
"Really good. It did make a lot so we had this for 2 or 3 nights. I did not find this too spicy at all."
"Absolutely the best!!"
"It is FANTABULAS just the way it is!!!"
"The beef came out SO tender!! My husband doesn't like spicy foods and we are not big onion fans so I cut the chili powder down to 1 tablespoon and only used half the onion. It was just enough spice and flavor. I think next time I make this I am going to add some more brown sugar...I'm a sweet bbq fan. Definitely a good recipe."
"This recipe is a real winner. We have made it several times for Labor Day BBQ and for informal get-togethers. It allows us to have a low-fuss but home cooked meal and guests always rave!"
"I lost my recipe that I got from a friend almost identical to this one, and when I saw this one I knew my search was over. All of my family loved this recipe, and I have 3 up and coming cooks to share with."
"As I was making this, I was really concerned about adding two teaspoons of salt on top of all the products I'd added that already had salt in them. After cooking it for 8 hours, though, it does not taste overly salty at all even though the sodium content is high. All the juices from the vegetables and the meat really dilute the spices. The sauce truly does turn out delicious! It does have a little kick to it, so if you prefer bland food, you'd probably have to cut back on the chili powder. To me, it's perfect! It smells wonderful while cooking and I would definitely make it again. Next time, though, I'm doubling it! It's so good it won't last long with two grown men in this house!"
"My picky family delighted in eating these sandwiches. Being southern we added home made creamy cole slaw on them. Yummy!"
"I used the sauce from this recipe to save an overcooked tenderloin. I sliced the meat into thin slices, then covered it in the sauce for a couple of hours in the crockpot. Mission accomplished. I'll come back to this recipe when I need a good barbecue sauce."
"What a delicious recipe! Definitely a keeper.~ Theresa"
"A great recipe, just the right amount of seasonings and freezes really well for the next go round"
"Great for Pot Luck"
"This recipe is amazing! Before an active summer day outside, it is good to know that something this tasty and simple will be ready when we are ending our daily outings."
"Well, badkitty, some of us at least are trying to eat healthier, since the avg US diet contains over 5,000 mg sodium, or about 2.5 times what is needed. I've been on a low salt diet for years. The added salt is not necesssary, esp. since this is "slow cookered," which all mfr's say use half normal amount of seasonings because this type of cooking intensifies flavors by itself. That brings the salt down about 40%. For those wanting to cut more salt, use 14 oz lower sodium tomato sauce for ketchup/paste but realize the tomato flavor won't be quite as intense. The other major source is the bread; can't suggest anything there (unless you want to eat this on Matzo crackers). BTW, Worchestershire sauce has 150 mg sodium per TBSP, which is about 25% the amount in an equal amount of low sodium soy sauce. The amount in this recipe is trivial in comparison to the two major sources."
"Sounds good - I would lower the salt also. I would add some liquid smoke for a real BBQ touch. Wow - nothing like picking apart a recipe, huh?Thanks for the recipe!!"
"I agree with Marge. Wow, no salt needed at all. There's so much salt in ketchup,also in the Worcestershire sauce and I'm sure salt in the tomato paste as well.Oh well, to each their own I guess."
"This has too much sodium, nearly 50% of the RDA for one day. I'd cut the salt way down - with the other seasonings, there's no need for so much salt. I'd also eliminate most of the brown sugar, or replace it with Splenda Brown Sugar."