Description
This stress-free slow-cooker method results in succulent, fall-apart beef roast seasoned with savory BBQ sauce, perfect for busy summer days. By allowing the beef to cook on low, the onions melt into the sauce, creating a rich, restaurant-quality meal without ever turning on your oven. Serve this tender shredded beef on toasted brioche buns for a satisfying, effortless dinner during the hottest months of the year.
Ingredients
3 lbs Beef Chuck Roast
2 cups BBQ sauce (alcohol-free and pork-free)
2 large Yellow onions
6 Brioche buns
Instructions
Slice the onions into half-inch thick half-moons.
Place the onion slices at the bottom of the slow-cooker insert.
Position the trimmed beef roast on top of the onion bed.
Pour the BBQ sauce over the beef until fully coated.
Cover the slow-cooker with the lid tightly.
Set the dial to the low heat setting.
Cook for eight hours until the meat yields easily to a fork.
Shred the beef directly inside the pot using two metal forks.
Mix the shredded meat with the juices and onions.
Heap the beef onto toasted brioche buns.
Notes
Trim excess surface fat from the beef roast before cooking to prevent a greasy final sauce. Toast your buns with a light coating of butter or oil to prevent the sauce from soaking through the bread too quickly. Shred the beef while it is still warm to ensure the sauce absorbs into the meat fibers.
- Prep Time: 15
- Cook Time: 480
- Category: Trending
- Method: Slow-Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 520
- Sugar: 18g
- Sodium: 750mg
- Fat: 22g
- Saturated Fat: 8g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 38g
- Cholesterol: 110mg
