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Elaine's Sweet and Tangy Loose Beef BBQ

Rated as 4.42 out of 5 Stars

"This recipe is a fly-by-the-seat-of-your-pants creation. I researched several BBQ recipes online and in my cookbooks and combined bits and pieces of different things I liked about them. The result was a wonderful and tangy loose BBQ for sandwiches that is very easy to make and takes little hands-on time. My in-laws who are in their 70s both said it was the best BBQ they had ever had. It was awesome!"
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8 h 30 m servings 231
Original recipe yields 24 servings


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  1. Place the roast into a slow cooker along with the water. Cover, and cook on LOW for 2 to 4 hours, or until beef can be easily shredded with a fork.
  2. Shred the beef, removing fat as you go. Remove 1/2 cup of the broth from the slow cooker, and reserve for later. Add the vinegar, brown sugar, dry mustard, Worcestershire sauce and ketchup. Mix in the salt, pepper, cayenne, and garlic. Stir so that the meat is well coated.
  3. Cover, and continue to cook beef on LOW for an additional 4 to 6 hours. Add the reserved broth only if necessary to maintain moisture. Serve on toasted buns. The meat can be frozen for future use.


  • Partner Tip
  • Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.

Nutrition Facts

Per Serving: 231 calories; 13.7 10.7 16.3 60 594 Full nutrition

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Read all reviews 207
  1. 276 Ratings

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Most helpful positive review

This is really good. I'm giving it 4 stars because I think the cook time is way off. I used only a 2.75 lb. roast, and after 5 hours it was JUST getting to the point of being able to easily sh...

Most helpful critical review

I tried to make this recipes today by following the directions EXACTLY as written, but the meat was so tough I couldn't shred the beef. I would not recommend this recipe!

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Least positive

This is really good. I'm giving it 4 stars because I think the cook time is way off. I used only a 2.75 lb. roast, and after 5 hours it was JUST getting to the point of being able to easily sh...

My grandmother has made Beef BBQ this way for over 50 years, she uses bottom round so you can eliminate the fat picking step. She also cooks it on top the stove covered on very low heat, stirrin...

After reading the review that noted the strong ketchup taste, I decided to use a new ketchup product from Heinz - Ketchup Kick'rs, smokey mesquite flavor to replace the ketchup. I also scaled t...

I scaled the recipe down to 10 servings, just threw everything in the crockpot on low and cooked overnight. In the morning, I just fished out the excess fat. So easy! I added a bit more brown...

None Better! I start it three days before I want to serve it. cook on day one, shred and de-fat day two. Cook again and serve on day 3

This is an outstanding and simple recipe that can be used for beef or pork. Using the slow cooker allows you to start it one day, cook thru the night, shred and mix with seasoning and be ready t...

As a Californian, I had to use Tri Tip. Came out excellent, I browned the meat first, used the Kicker's Mesquite Ketchup for 1/2 of the amount of Ketchup and used the full amount of garlic. Ne...

Had a chuck roast (3.5 lbs) thawed, so I threw it in the crockpot this AM covered with beef broth. Have definitely never heard of 7 lbs. of any cut of roast shredding after 2-4 hours in a crockp...

My husband and I really enjoyed this recipe. I had to cook the meat about 4 hours on high to get it to shredding consistency, but that was minor since I already planned to cook it all day. I d...