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I picked up a small roast in the store the other day at a pretty good price. I had in mind to make a small pot roast with it. Beef is not something I eat very often. In fact, I only ever rarely eat red meats. I had seen a delicious looking recipe on Amanda Cooks and Styles for what looked to be a fabulously tender and juicy BBQ Beef roast, cooked in the slow cooker/crock pot.
It reminded me very much of my mother’s homemade BBQ sauce. Mom used to make this homemade BBQ sauce that she would use to bake bites of leftover ham in. It was so tasty. I can’t believe that I have never posted the recipe for that on here. I will have to rectify that and soon! Its too good to miss! We all loved it.
In this recipe a very simple BBQ sauce using simple ingredients is whisked together and then a beef roast (for pot roast) is cooked in it, long and slow in the crock pot, until it melts in the mouth. That sauce is amazingly delicious, and the beef just falls apart in the mouth.
Beautiful spooned over creamy mashed potatoes, but I think it would also be fabulous with rice or even baked potatoes, maybe even noodles.
I also think it would be pretty wonderful shredded in the sauce and served as a sandwich option in toasted buns.
This is so flavorful. Tender, juicy, fall-apart, melt-in-the-mouth delicious. A real family pleaser!
WHAT YOU NEED TO MAKE TENDER BBQ BEEF ROAST (SLOW COOKER)
This is mostly sauce ingredients. Very simple. This sauce tastes better than any store bought BBQ sauce, I guarantee!
1 2-pound/907g beef roast for pot roasting
1 envelope of dry onion soup mix
3 cloves of garlic, peeled and minced
3/4 cup (184g) tomato ketchup
1/4 cup (50g) soft light brown sugar
1 TBS mild Chili powder (in the UK, use taco seasoning)
1 TBS American mustard
1/4 cup (60ml) apple cider vinegar
1 1/2 tsp sweet paprika
1 TBS Worcestershire sauce
1/4 cup (60ml) water
I used a bottom round beef roast for this. In the U.K. it is known as Silverside. You could use Tri-tip, Chuck or London broil. Any beef roast that is well suited to long slow cooking. Nicely marbled as well. Boneless if possible.
The original recipe did not call for onion soup mix. It called for chopped red onions and beef stock. I did not have red onions, or beef stock, but I did have onion soup mix so I just used that, left out the onions and used water instead of the stock as I knew that the soup mix had beef Boullion powder in it.
I used regular tomato ketchup (Heinz which is my favorite), French’s American mustard, and Lea Perrins Worcestershire sauce. Also, an organic apple cider vinegar.
The chili powder called for in the recipe is a very mild North American Style chili powder. The chili powder in the U.K. is far too powerful to use in such a quantity. In its place I would use Taco seasoning from a taco package.
I remember the first time I used chili powder when I was in the U.K. I just about blew everyone’s head off. I had no idea that it was as strong as it was. It is literally just dried and ground red chilies. North American chili powder has a lot of other things added to it which makes it not so concentrated.
If you must use regular chili powder (U.K) then cut the amount back drastically!
HOW TO MAKE TENDER BBQ BEEF ROAST (SLOW COOKER)
Yes, the slow cooker does all of the work for this one. All you really need to do is to mix together the sauce ingredients and pop everything into the crock pot. It’s just a simple matter of waiting then. The smell of this when its cooking is amazing!
Make the sauce first by whisking together all of the ingredients bar the roast in a bowl large enough to hold them. Mix together until very well combined.
Pour a third of the sauce mixture into the slow cooker/crock pot.
Place the roast, flat side down, on top of the sauce in the slow cooker/crock pot and then pour the remaining sauce over top.
Place the lid on top of the slow cooker/crock pot and cook on low heat for 7 1/2 hours, or on high for 4 hours. The beef will be fork tender when done.
Serve as is, sliced or broken into chunks, with some of that delicious sauce spooned over top.
This recipe makes enough to serve four people generously. I cooked it in my small 2QT crock pot. You could also very easily double everything to serve more people and cook it in a larger crock pot. It would make great hot BBQ sandwiches during the holidays when you will probably be entertaining a lot, or even on game nights or for teen parties.
Any leftovers should be completely cooled and popped into an airtight container. It will keep in the refrigerator for three to four days.
This was super delicious! It reminded me very much of my mom’s Swiss Steak. The meat was tender and juicy and that gravy was to die for. Everything melted in the mouth.
I enjoyed it with some fluffy mashed potatoes and broccoli on the side. I am going to enjoy some of the leftovers shredded and coated in that sauce, inside a toasted bun on another day. Either way, you cannot go wrong with this. Its fabulous!
If you are a fan of pot roasts (and who isn’t!) you might also want to check out the following recipes, which I promise you are also incredibly delicious!
INSTANT POT POT-ROAST - With this easy Pot Roast Recipe you can be enjoying a my Classic Onion Pot Roastin a fraction of the time that it normally takes to cook! And you won’t even have to heat up your oven or stove top. This easy recipe is no fuss no muss and always yields delicious tender results! Juicy and tender with a beautifully flavored onion gravy.
MISSISSIPPI POT ROAST – I had always wondered what all the fuss was about until I cooked one of these for myself. This is probably one of the most delicious pot roasts you could make. 7 basic ingredients and it comes out so tender and juicy and the flavors are phenomenal! Easy to make and you can either cook it in the crock pot or in the oven. Either way works beautifully!
Yield: 4 servings
Author: Marie Rayner
Tender BBQ Beef Roast (Slow Cooker)
Prep time: 10 MinCook time: 7 H & 30 MTotal time: 7 H & 40 M
This is fabulously delicious. It melts in the mouth and the gravy is to die for. Serve with mash, or baked potatoes. Or shred and serve in buns. Fabulous any which way! No fuss no muss.
Ingredients
1 2-pound/907g beef roast for pot roasting
1 envelope of dry onion soup mix
3 cloves of garlic, peeled and minced
3/4 cup (184g) tomato ketchup
1/4 cup (50g) soft light brown sugar
1 TBS mild Chili powder (in the UK, use taco seasoning)
1 TBS American mustard
1/4 cup (60ml) apple cider vinegar
1 1/2 tsp sweet paprika
1 TBS Worcestershire sauce
1/4 cup (60ml) water
Instructions
Make the sauce first by whisking together all of the ingredients bar the roast in a bowl large enough to hold them. Mix together until very well combined.
Pour a third of the sauce mixture into the slow cooker/crock pot.
Place the roast, flat side down, on top of the sauce in the slow cooker/crock pot and then pour the remaining sauce over top.
Place the lid on top of the slow cooker/crock pot and cook on low heat for 7 1/2 hours, or on high for 4 hours. The beef will be fork tender when done.
Serve as is, sliced or broken into chunks, with some of that delicious sauce spooned over top.
Did you make this recipe?
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