Best-Ever Slow Cooker BBQ Beef Sandwiches


  • 4 pounds boneless chuck roast, trim fat and discard
  • 1 1/2 cups ketchup
  • 1/4 cup brown sugar, packed
  • 2 Tablespoons Worcestershire sauce
  • 2 Tablespoons Dijon mustard
  • 1 teaspoon liquid smoke flavoring
  • 1/4 cup red wine vinegar
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon salt
  • 8-12 of your favorite rolls or buns for barbecue sandwiches 


Spray slow cooker with non-stick cooking spray then place roast in cooker.

In a medium size bowl, mix the remaining ingredients - ketchup, brown sugar, Worcestershire, Dijon mustard, liquid smoke, red wine vinegar, garlic powder, pepper and salt, mix well and pour over roast.

Cook on low for 8 hours or high for 4-5 hours (cooking times may vary, adjust time according to your slow cooker). When ready, remove roast from cooker, place on cutting board and cut into thin slices, discarding fat.

Next, skim fat from sauce in cooker (sauce will be thin) and discard. Return sliced beef to cooker with the sauce, stirring and coating beef, then cover and cook on low for an additional 25-30 minutes, until beef is heated through.

When ready, use tongs to serve the barbecue beef on rolls/buns. Top with your favorite condiments and serve with your favorite sides - baked beans, coleslaw, potato salad, french fries, veggies and more.


Don't skip the liquid smoke (Taste of  Home states optional)

I never brown my roast for this recipe, but you can - browning always adds great flavor.

To reduce fat, trim the excess fat from your roast before cooking or skim well after cooking.

Toast your rolls/buns if you like.