Crock Pot Beef BBQ

While this probably isn’t the approved method for anyone south of the Mason-Dixon line, I came up with this recipe when I was looking for something to bring to a block party at my old townhouse. The whole batch vanished very quickly, and people were asking for more. Years later, a friend at work would often ask me to “Make some cow” for our pot-luck lunches.


  • 4 lb beef roast (any cut will do, depending on your personal tolerance of fat. The cooking process will tenderize the meat, so you can get away with cheaper cuts)
  • 28 oz can of tomato puree
  • 28 oz of your favorite BBQ sauce (it’s easy to measure – just pour into the puree can)
  • 28 oz water or wine depending on your taste. If you use wine, I’d suggest a dry white like a chardonnay
  • 1/2 Tablespoon Creole seasoning
  • 1 clove garlic, diced or crushed
  • 1 large onion, diced


  1. Mix all ingredients in a 6-quart crockpot
  2. Cook on low for 12 hours
  3. Remove beef to a large plate and shred with 2 large forks
  4. Put the shredded beef in a large bowl and cover with sauce from the crock pot


If you don’t care about the fat from the beef being dissolved in your BBQ sauce, this recipe can be prepared 12 hours before serving time for a fresh-from-the-pot serving. Otherwise, begin cooking at least 24 hours ahead of time, so you can chill the sauce in a separate container and skim the fat off

Leave a Reply