Friday, June 19, 2009

Crock Pot Barbecue Beef Recipe

Crock Pot Barbecue Can a Maryland girl who just recently relocated to Texas make barbecued beef? Yes!  Yes she can, if she utilizes her crock pot and a great recipe. In fact, that certain new Texan might have already known how to create this luscious meat dish long before she'd ever set foot in the Lone Star State.

In Maryland when somebody mentions barbecue the first thought is usually that some friends or relatives will get together, drink sweet tea, and cook some hotdogs on the grill. In Texas, however, when the word barbecue is mentioned it means a huge hunk of beef that has been cooked for days in some type of outdoor oven and then carefully sliced and served with sauce on the side. It's delicious! I loved it the moment I sampled it, but it's a complicated process that I prefer to leave up to the local fire fighters or to the men at church. Instead, if I want to prepare barbecued beef at home, I place a chuck roast in my crock pot, mix a delicious combination of spices and condiments, and then let it cook (low and slow) all day. The aroma is magnificent, the preparaion is minimal, and the results are amazing.

The inspiration for my recipe is from either The Fly Lady or her friend The Dinner Diva, I can't remember. I handwrote the original on a yellow legal pad without noting where it came from (shame, shame). I didn't realize when I copied it that it would become one of my family's most requested dinners. In addition to being delicious, I like this recipe because it's easy to adapt. Once I went to make Crock Pot Barbecued Beef and realized that I was all out of honey so I substituted few tablespoons of honey mustard. Another time I didn't have any balsamic vinegar in cupboard, so I used balsamic vinegarette instead. It's always been great. I serve it on buns with cole slaw (either on the side or on top) and a pickle.

Crock Pot Barbecued Beef Recipe

2 pound chuck boneless chuck roast
1 teaspoon Kosher salt
1/2 teaspoon freshly cracked pepper
1 cup ketchup
2 Tablespoons honey
1/4 cup balsamic vinegar
2 Tablespoons Dijon mustard
1 cup bottled barbecue sauce
2 Tablespoons worcestershire sauce
1 teaspoon garlic powder
  1. Lightly spray the crock pot with cooking spray.
  2. Trim the chuck roast of any large pieces of fat.
  3. Rub salt and pepper on all sides of chuck roast.
  4. Whisk together the ketchup, honey, balsamic vinegar, dijon mustard, barbecue sauce, worcestershire sauce, and garlic powder until well blended. Pour over roast.
  5. Cook on low for 8-10 hours.
  6. 1 hour prior to serving remove roast from crock pot and shred it with 2 forks removing any pieces of fat.
  7. Pour sauce into a gravy separator and allow any fat to rise to the top. (If you don't have a gravy seperator, skim fat from top of sauce with a spoon.) Pour sauce back into crock pot.
  8. Add shredded meat back to the crock pot, stir well, and cook for 1 more hour.

    *Serve on buns with cole slaw and a pickle.
Tuesday Night Supper Club


    1. A couple of Minnesotan girls were just talkin' about your sweet tea! We would kill for it...or maybe drive down to Texas for it! That and your bbq!

    2. LOl... ChrisAnn directed me here and lo and behold. Welcome to Texas! Sweet tea is the easiest way to be taken seriously down South. Try adding a few peppermint tea bags to the mix to make it seriously refreshing!

    3. Thanks for the tea tip! I'm pondering a "Sweet Tea" blog entry since my MN friend is sweet tea challenged. I'm going to try to break it down for her although sweet tea always taste better in the company of old friends. Can't wait to totally absorb your blog (when all kids are in bed)! I was just thinking I totally need to rid my life of the plastic produce bags, great post.

    4. I had the privilege of tasting this Maryland girl's Texas barbeque last week. It was great!! I had to go back for seconds. The meat was tender, with the right balance of sweet and spicy. We had barbeque at two well known places in the Texas hill country and they had nothing over Heidi's!

    5. sounds delicious! i know what you mean about texans and their is serious, i tell ya! thank you for sharing this yummy recipe with tuesday night supper club.