Crock-Pot Barbecue
A hearty and flavorful slow-cooked beef dish infused with tangy vinegar, Worcestershire sauce, and smoky paprika. Perfect for family dinners or gatherings, this tender barbecue offers rich taste with minimal effort, showcasing classic American comfort food with a savory, zesty twist.
Ingredients
Instructions
- Boil the beef in an open pan for 15 minutes with 1/4 cup vinegar and enough water to cover.
- Pour off all the liquid after boiling.
- Put the beef in a pressure cooker with water, salt, and pepper.
- Add 1/2 an apple and a small onion in the cavity of the roast.
- Cook the beef for about 2 hours at 10 pounds pressure.
- Remove the beef and use the liquid to make a dressing if desired.
Tips & Substitutions
For a richer flavor, consider marinating the beef overnight with the vinegar, Worcestershire sauce, and spices. If you don't have paprika, smoked paprika can add a nice depth. For a quicker version, you can use ground beef instead of stewing beef, which can still yield tasty Barbecue Beef Sandwiches. Adjust seasoning based on your taste preference.
Serving Suggestions
Serve this barbecue beef with a side of coleslaw or baked beans for a classic meal. It also makes a great filling for sandwiches or wraps, perfect for a casual gathering. Consider pairing it with cornbread for a hearty comfort food experience. For a twist, try it as a topping for nachos.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm on the stovetop over low heat, adding a splash of water or broth to maintain moisture. You can also microwave in short intervals, stirring occasionally until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Crock-Pot Barbecue contains roughly 276 calories, with 3g protein, 50g carbohydrates, and 4g fat. It is an excellent source of vitamin A (31% of the Daily Value) and iron (24% of the Daily Value), and a good source of dietary fiber and potassium. Note that it is relatively high in sodium, at 645mg per serving (28% 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 cut of beef for this recipe?
Yes, you can use any cut suitable for slow cooking, such as chuck roast or brisket. These cuts will become tender and absorb the flavors of the barbecue sauce better.
What can I do if I don't have a pressure cooker?
If you don't have a pressure cooker, you can braise the beef in a slow cooker or Dutch oven. Cook on low for 6-8 hours until tender, adjusting the liquid as needed.
Can I freeze the leftovers?
Absolutely! Freeze the barbecue beef in an airtight container for up to 3 months. Thaw in the refrigerator before reheating. It will taste just as delicious after freezing!
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).