Crockery Barbecued Beef
Tender shredded beef slow-cooked in a rich, tangy barbecue sauce with bold flavors, perfect for sandwiches and casual gatherings, appealing to barbecue and comfort food lovers.
Ingredients
- 3/4 cup cola (not diet)
- 1/4 cup Worcestershire sauce ⓘ
- 1 tablespoon vinegar ⓘ
- 2 cloves garlic ⓘ
- 1 teaspoon beef bouillon granules ⓘ
- 1/2 teaspoon dry mustard ⓘ
- 1/2 teaspoon chili powder
- 1/4 teaspoon cayenne pepper ⓘ
- 2 medium onions, chopped ⓘ
- 1 1/2 pounds boneless beef roast ⓘ
- 1/2 cup catsup ⓘ
- 2 tablespoons margarine ⓘ
Instructions
- Combine cola, Worcestershire sauce, vinegar, garlic, beef bouillon granules, dry mustard, chili powder, and cayenne pepper in a crock-pot.
- Reserve 1/2 cup of the sauce for later.
- Trim excess fat from the beef roast and place it in the crock-pot with chopped onions.
- Pour the liquid sauce over the beef and onions.
- Cook on low for 10 to 12 hours or on high for 5 to 6 hours.
- Combine 1/2 cup of the reserved sauce with catsup and margarine and bring to a boil.
- Transfer the cooked meat to a cutting surface and shred it.
- Discard the cooking liquid.
- Serve the shredded beef on buns, pita bread, or tortillas with shredded lettuce, tomatoes, and cheese.
Tips & Substitutions
For a richer flavor, let the beef marinate in the sauce for a few hours or overnight before cooking. You can substitute the cola with root beer for a different taste profile. If you don’t have Worcestershire sauce, a mix of soy sauce and vinegar can work in a pinch. For a spicier kick, consider adding more cayenne or some hot sauce to the mix.
Serving Suggestions
Serve the shredded barbecued beef on toasted buns, pita bread, or tortillas, and top with fresh shredded lettuce, diced tomatoes, and cheese for a delicious sandwich. This dish pairs beautifully with sides like coleslaw or baked beans. For a heartier meal, consider serving it alongside a bowl of Texas Red Chili or some Cheesy Burger Soup.
Storage & Reheating
Store any leftover shredded beef in an airtight container in the refrigerator for up to 3 days. To reheat, place the beef in a saucepan over medium heat with a splash of water or sauce to keep it moist, stirring occasionally until heated through. It can also be reheated in the microwave, but be sure to cover it to prevent drying out.
Nutrition & Diet Analysis (per serving)
Each serving of Crockery Barbecued Beef contains roughly 360 calories, with 6g protein, 58g carbohydrates, and 13g fat. It is an excellent source of vitamin C (62% of the Daily Value), and a good source of iron and dietary fiber. Note that it is relatively high in sodium, at 515mg per serving (22% 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, while a boneless beef roast is ideal, you can also use chuck roast or brisket. Just be sure to adjust the cooking time if using a larger or tougher cut, as it may need longer to become tender.
What can I do with any leftover sauce?
The reserved sauce can be used as a dipping sauce for the beef or drizzled over the sandwiches. If you have a lot left, consider using it to marinate other meats or as a base for a flavorful barbecue sauce in another recipe.
Is this recipe suitable for meal prep?
Absolutely! The shredded beef can be made in advance and stored in the fridge or freezer. It reheats well, making it a great option for quick lunches or dinners throughout the week. Just pack it with your favorite sides for an easy meal.
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).