Shredded beef loaded with seasonings, smothered in tangy barbecue sauce, and popped into the slow cooker until pull apart tender, these crockpot BBQ beef sandwiches seriously couldn’t be easier to make.
Why this recipe works
When I say easy, I mean easy. Crockpot BBQ beef sandwiches practically melt in your mouth, and there’s hardly any prep work involved aside from measuring out a few seasonings. It’s the quintessential dump and go, set it and forget it crockpot recipe, ideal for a crowd or meal prepping.
This is such a great recipe when having company. Pop everything into the slow cooker and come back to it later, ready to eat. Pull out the buns and coleslaw and let everyone serve themselves. Don’t want large sandwiches? Serve them on slider buns. We had a couple friends over for a football game and these sandwiches went over really well. Paper plates and potato chips meant very little clean up and happy hosts!
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
BEEF – Chuck roast is my favorite beef to cook in the crock. It’s well marbled and falls apart beautifully when slow cooked. I recommend trimming large excess pieces of fat, however, I still like to keep some fat as it really helps with flavor. A shoulder roast or a rump roast are decent substitutes for a chuck roast in a slow cooker.
BARBECUE SAUCE – While we have used a bottled barbecue sauce in this recipe to keep it quick and easy, a homemade sauce, like our Dr. Pepper Barbecue Sauce, is always an option! Feel free to use your favorite brand or flavor of barbecue sauce.
How to Make Crockpot BBQ Beef Sandwiches
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Trim off any large chunks of fat from chuck roast and place roast in the crockpot.
- In a small bowl, mix together chili powder, onion powder, paprika, and garlic powder. Sprinkle mixture over the chuck roast.
- Pour barbecue sauce over the roast and place lid on crockpot.
- Cook on low for 8 hours.
- Shred beef with two forks (or meat claws) and serve on sandwich buns.
Frequently Asked Questions & Expert Tips
You can keep the finished meat in the crockpot on the warm setting, gently stirring occasionally. Which means you can prepare it a couple of hours beforehand if needed. If sauce begins to thicken, you can add a little bit of water or broth to thin it out. Otherwise, you can prepare everything, allow it to cool, and transfer it to an airtight container kept in the refrigerator up to 2 days ahead of time, though realistically it’ll be good for up to 4 days. Reheat back in the crockpot set to low, skimming any fat off the surface beforehand.
Store cooled leftovers in an air-tight container kept in the refrigerator for up to 4 days. This is a great option for meal prepping lunches or dinners for the week!
It isn’t necessary to do so, but browning the beef will add extra flavor. Feel free to do so if you’d like!
Chuck roast is ideal for shredded beef sandwiches. The fat melts as it cooks, flavoring the beef and keeping it from drying out. Plus, in my experience, it’s the most tender pull-apart cut when it comes to making any kind of shredded beef in the crockpot.
Of course! Allow the beef mixture to fully cool before transferring it to an airtight container or large ziptop bag. Freeze for up to 3 months. Allow to thaw in the fridge overnight, then reheat in the slow cooker on low or on the stovetop over medium-low heat. Add a little broth or water to help loosen the sauce if needed.
Serving Suggestions
Serve your crockpot BBQ beef sandwiches with potato chips, French fries, or baked beans. A side of Mac and cheese is never a bad option. I especially love this recipe for parties. Football games, board game nights, potlucks, summer parties… It’s great whenever.
Allow guests to serve themselves or portion them out, whatever works best for you. Some like their sandwiches topped with coleslaw, while some might enjoy cheese, pickles, or pickled onions. For the spice lover, serve with pickled jalapeno slices on the side!
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Crockpot BBQ Beef Sandwiches
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Pin It Rate ItIngredients
- 3 pound chuck roast
- 1 Tablespoon chili powder
- 1 Tablespoon onion powder
- 1 Tablespoon paprika
- 1 Tablespoon garlic powder
- 18 ounce bottle of barbecue sauce
- 10 sandwich buns
Things You’ll Need
- Meat claws or 2 forks for shredding
Before You Begin
- While we recommend trimming large excess pieces of fat, we like to keep some fat as it really helps with flavor.
- Chuck roast is ideal for shredded beef sandwiches. The fat melts as it cooks, flavoring the beef and keeping it from drying out. Plus, in my experience, it’s the most tender pull-apart cut when it comes to making any kind of shredded beef in the crockpot.
Instructions
- Trim off any large chunks of fat from chuck roast and place roast in the crockpot.3 pound chuck roast
- In a small bowl, mix together chili powder, onion powder, paprika, and garlic powder. Sprinkle mixture over the chuck roast.1 Tablespoon chili powder, 1 Tablespoon onion powder, 1 Tablespoon paprika, 1 Tablespoon garlic powder
- Pour barbecue sauce over the roast and place lid on crockpot.18 ounce bottle of barbecue sauce
- Cook on low for 8 hours.
- Shred beef with two forks and serve on sandwich buns.
Expert Tips & FAQs
- The nutrition facts listed below only includes the beef and barbecue sauce mixture, not the buns or any optional toppings. Refer to your individual package of buns or condiments for any additional nutritional info.
- You can keep the finished meat in the crockpot on the warm setting, gently stirring occasionally. If sauce begins to thicken, you can add a little bit of water or broth to thin it out.
- Store cooled leftovers in an air-tight container kept in the refrigerator for up to 4 days. This is a great option for meal prepping lunches or dinners for the week!
Nutrition
The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.
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Bill says
Home run ! Excellent for quick sandwiches.
Linda says
This sounds so good. Can’t wait to try it.