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Slow Cooker Barbecue Beef

 Slow Cooker Barbecue Beef
This juicy shredded beef is so popular at summer gatherings. The tender meat is slow-cooked in a savory sauce that includes tomato paste, brown sugar, molasses and chili powder. It makes a big batch...enough for seconds! -Colleen Nelson, Mandan, North Dakota More BBQ Beef Recipes »
8-10 ServingsPrep: 15 min. Cook: 8 hours


  • 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


  • 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.
  • 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.

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Slow Cooker Barbecue Beef (continued)

Nutritional Facts: 1 serving (1 each) equals 413 calories, 9 g fat (3 g saturated fat), 72 mg cholesterol, 1,127 mg sodium, 52 g carbohydrate, 4 g fiber, 32 g protein.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.