Carol's Slow Cooker BBQ Beef (crockpot, barbeque, slowcooker, crock pot)
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Nutritional Info
- Servings Per Recipe: 20
- Amount Per Serving
- Calories: 173.1
- Total Fat: 3.4 g
- Cholesterol: 54.4 mg
- Sodium: 382.7 mg
- Total Carbs: 15.6 g
- Dietary Fiber: 0.7 g
- Protein: 19.9 g
View full nutritional breakdown of Carol's Slow Cooker BBQ Beef (crockpot, barbeque, slowcooker, crock pot) calories by ingredient
Introduction
The meat does not need to be seared in skillet first to make this fall-apart tender, pulled BBQ beef for sandwiches. This recipe has so much flavor no one will notice the Worcestshire sauce & the salt were deleted to reduce sodium (you may also use low-sodium catsup and BBQ to reduce sodium further). Using molasses instead of brown sugar and Worcestshire gives a depth of flavor and authenticity, while reducing sugar & sodium. It is great to take to picnics, buffets, or tailgating. Freezes well. The meat does not need to be seared in skillet first to make this fall-apart tender, pulled BBQ beef for sandwiches. This recipe has so much flavor no one will notice the Worcestshire sauce & the salt were deleted to reduce sodium (you may also use low-sodium catsup and BBQ to reduce sodium further). Using molasses instead of brown sugar and Worcestshire gives a depth of flavor and authenticity, while reducing sugar & sodium. It is great to take to picnics, buffets, or tailgating. Freezes well.Number of Servings: 20
Ingredients
-
4lb boneless beef chuck, arm, rump or pot roast
2 large onions sliced into thin strips
4 stalks celery, sliced
4 cloves fresh garlic minced (I use mini food chopper, OR, 1 tsp garlic powder)
1.5 cup catsup
1 cup BBQ sauce (I used off brand from Dollar Store)
1/4 cup Grandma's Molasses
1/4 cup apple cider vinegar or your choice of other kind
2 tbsp prepared yellow mustard your choice of type
1/4 tsp chili powder
1/4 tsp black pepper
Directions
Trim and completely remove ALL visible fat. Place beef in crock pot. Add onion, celery, and garlic. In medium bowl mix the remaining ingredients well with a whisk, then pour over beef and vegetables.
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If you are missing either the ketchup, OR the BBQ, OR the molasses (one of the 3 not all 3), it STILL tastes good without it! Also tomato paste diluted with water to make 1.5 cups, can be substituted for the catsup. I used all 3 called for in the recipe.
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Cook on low 8-10 hours, 10 hours worked great in my older crockpot, then shred the beef in the crock pot with two forks, stir and cook another hour.
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Serving suggestions (not included in calories and nutrition): Serve on 100% whole wheat buns* with coleslaw, baked beans, and something green such as a side of steamed broccoli or Romaine or spinach salad. *Can be served on a bed of brown rice, couscous, bulgar wheat or quinoa instead of serving on a bun.
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This recipe made 20 half-cup servings, plus 3 additional cups of very flavorful juice. I think I'll use part of the juice when I freeze the beef in single servings, and make gravy with the remaining juice. Also this tasted 3 times better the following day.
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Repetitive words in title were added to facilitate searches.
Number of Servings: 20
Recipe submitted by SparkPeople user CAROL_.
~~~~~~~~~~~~~~~~~~
If you are missing either the ketchup, OR the BBQ, OR the molasses (one of the 3 not all 3), it STILL tastes good without it! Also tomato paste diluted with water to make 1.5 cups, can be substituted for the catsup. I used all 3 called for in the recipe.
~~~~~~~~~~~~~~~~~~~
Cook on low 8-10 hours, 10 hours worked great in my older crockpot, then shred the beef in the crock pot with two forks, stir and cook another hour.
~~~~~~~~~~~~~~~~~~~
Serving suggestions (not included in calories and nutrition): Serve on 100% whole wheat buns* with coleslaw, baked beans, and something green such as a side of steamed broccoli or Romaine or spinach salad. *Can be served on a bed of brown rice, couscous, bulgar wheat or quinoa instead of serving on a bun.
~~~~~~~~~~~~~~~~~~~~
This recipe made 20 half-cup servings, plus 3 additional cups of very flavorful juice. I think I'll use part of the juice when I freeze the beef in single servings, and make gravy with the remaining juice. Also this tasted 3 times better the following day.
~~~~~~~~~~~~~~~~~~~~
Repetitive words in title were added to facilitate searches.
Number of Servings: 20
Recipe submitted by SparkPeople user CAROL_.
Member Ratings For This Recipe
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GINGERMCBAIN
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PERIDRAGON
This is super-easy to make - I cooked my beef from frozen (I had half a roast already cut up from a previous recipe) for 8 hours on low and put in twice as much garlic. I served it over brown rice and it was a hit! Very flavourful. I'd definitely make it again - maybe next time with carrots. - 7/6/10
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CORABELL84
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BADGER92
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DMHORNE
Question: What kind of vinegar is recommended? - 8/25/09
Reply from CAROL_ (8/25/09)
Hello DMHORNE, thanks for your question. Click on "ingredients detail" and you'll see apple cider vinegar listed. However, it's unspecifed b/c you can use whatever you have on hand. I have used both white & apple cider with tasty results. Balsamic works well too, but adds a few calories. Enjoy!
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