Slow cooker barbecue beef

Which cut of meat to use is a question that I'm asked often. Are some cuts better for slow cookers and other cuts better for grills? Absolutely. This recipe is a perfect example. When I think of barbecue beef I think of brisket, but when I cook it in a slow cooker I think a beef chuck roast is a better cut of meat because there is more fat and is less likely to dry out. Keep the more expensive brisket for braising. This is my version of a recipe I saw in Better Homes and Garden.

Recipe serves Active time Total time
4 - 6 people
10m
4h - 8h
Ingredients
2 - 3 pound chuck roast, trimmed of excess fat
1 tablespoon chili powder
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon salt
1 teaspoon sugar
1/2 teaspooon pepper
1/4 teaspooon chipotle powder or cayenne
1 cup ketchup
2 tablespoons red wine vinegar
2 tablespoons Worcestershire sauce
1 tablespoons spicy brown mustard
1 teaspoon liquid smoke
2 tablespoons all-purpose flour
Special equipment needed
Slow cooker
Variations
• Vary the spices.
• Use a commercial barbecue sauce.
• Add 2 peeled and quartered onions under the meat.
Storage
• Can be made, covered and refrigerated, 1 - 2 days ahead and gently reheated.
Instructions
• Combine the chili powder, onion powder, garlic powder, salt, sugar, pepper, and chipotle powder in a small bowl. Rub on both sides of the chuck roast. Put the meat in the slow cooker and turn it on.
• Combine the ketchup, red wine vinegar, Worcestershire sauce, mustard, and liquid smoke in a bowl. Mix well. Pour this over the meat. Put the lid on the slow cooker. Cook for 4 hours on High heat or 8 hours on Low heat.
• When the meat is tender, remove 1 cup of liquid and put it in a bowl. Add the flour and stir until no lumps remain. Pour this mixture back into the slow cooker stirring it into the rest of the sauce, cover, and cook on High heat for 10 - 20 minutes until the sauce is thickened.

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