Healthy Crockpot BBQ Beef That’s Perfectly Tender and Flavorful
This Crockpot BBQ Beef combines bold, smoky flavors with clean, wholesome ingredients. A healthy BBQ beef recipe featuring tender shredded beef, perfect for slow cooker meals and Whole30 compliance.
Ingredients
- 2 ¾ – 3 pounds boneless beef chuck roast trimmed
- 1 tablespoon avocado oil or olive oil optional, for searing meat
- 1 large yellow onion thinly sliced
- 1 (6-ounce) can tomato paste
- 2 tablespoons Dijon mustard
- 1 ½ tablespoons apple cider vinegar
- ½ cup water
- 2 teaspoons garlic powder
- 1 ½ teaspoons dried oregano
- 2 teaspoons chili powder
- 2 teaspoons smoked paprika
- 1 teaspoon fine salt
- ½ teaspoon black pepper
- 1 (9-ounce) bag coleslaw mix
- ⅓ cup mayonnaise such as Primal Kitchen, or use vegan mayonnaise for egg-free
- 3 tablespoons apple cider vinegar
- ¼ teaspoon garlic powder
- Salt and black pepper to taste
Instructions
- Layer the sliced onions at the bottom of your slow cooker.
- Cut your beef chuck roast into three equal-sized pieces to ensure even cooking.
- If searing, heat 1 tablespoon of oil in a skillet over medium-high heat. When hot, sear beef for 4-5 minutes per side until browned.
- Place beef over the onions in the slow cooker.
- In a small bowl, mix together tomato paste, Dijon mustard, apple cider vinegar, water, garlic powder, oregano, chili powder, smoked paprika, salt, and pepper.
- Pour the sauce over the beef and onions, stirring to coat everything evenly.
- Cook on LOW for 8-10 hours until tender enough to shred.
- Transfer beef to a baking dish and shred with two forks. Return shredded beef to the slow cooker, stirring it in with the sauce and onions.
- To make coleslaw, combine coleslaw mix with mayonnaise, apple cider vinegar, and garlic powder. Season with salt and pepper to taste.
Notes
Make it ahead for better flavor, or freeze leftovers for up to 3 months. Browning the beef before slow cooking adds extra flavor.