Barbecue Crock-Pot
Juicy, flavorful barbecue shredded meat cooked slowly in a Crock-Pot, perfect for casual gatherings or weeknight dinners with rich tomato and onion flavors complimented by beer.
Ingredients
Instructions
- Mix catsup, beer, and dry onion soup mix in a bowl.
- Pour the mixture over the boneless roast in the Crock-Pot.
- Cook on low for 8 to 10 hours until the meat can be easily shredded.
- Optional: add barbecue sauce during or after cooking for extra flavor.
Tips & Substitutions
For added depth, consider using a stout or porter beer instead of regular beer for a richer flavor. If you're out of dry onion soup mix, you can substitute with a combination of onion powder, garlic powder, and a pinch of salt. Make sure to sear the roast before placing it in the Crock-Pot for enhanced flavor. This dish pairs excellently with Great Pasta Salad.
Serving Suggestions
Serve the shredded barbecue roast on toasted buns for delicious pulled sandwiches. It pairs wonderfully with coleslaw and pickles for a classic barbecue experience. Consider serving alongside Baked Apple Delight for a delightful dessert to round out your meal. This dish is perfect for gatherings or potlucks.
Storage & Reheating
Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. To reheat, simply place the desired amount in a saucepan over low heat, adding a splash of water or broth to prevent drying out. You can also microwave individual portions, covered, for 1-2 minutes until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Barbecue Crock-Pot contains roughly 135 calories, with 12g protein, 7g carbohydrates, and 3g fat. It is an excellent source of protein (24% of the Daily Value). Note that it is relatively high in sodium, at 717mg per serving (31% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of meat for this recipe?
Yes, you can substitute the boneless roast with chicken or turkey breast for a lighter option. Just adjust the cooking time to 6-8 hours on low for poultry, as it cooks faster than beef.
Is it possible to cook this on high instead of low?
Absolutely! If you're short on time, you can cook it on high for about 4-5 hours. However, cooking on low allows the flavors to meld better and the meat to become more tender.
Can I freeze the leftovers?
Yes, this barbecue roast freezes well! Simply let it cool completely, then transfer it to a freezer-safe container. It can be frozen for up to 3 months. Thaw in the refrigerator overnight before reheating.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).