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A Cooking Adventure with Thom

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Slow Cooker Barbecue Beef

Taste of Home Magazine
Recipe Source
Servings: 6



This juicy shredded beef is so popular at summer gatherings. The tender meat is slow-cooked in a savory sauce that includes tomato paste, brown sugar, molasses and chili powder. It makes a big batch...enough for seconds! -Colleen Nelson, Mandan, North Dakota



1 boneless beef sirloin tip roast (about 3 pounds), cut into large chunks
3 celery ribs, chopped
1 large onion, chopped
1 medium green pepper, chopped
1 cup ketchup
1 can (6 ounces) tomato paste
cup packed brown sugar
cup cider vinegar
3 tablespoon chili powder
2 tablespoons lemon juice
2 tablespoons molasses
2 teaspoons salt
2 teaspoons Worcestershire sauce
1 teaspoon ground mustard
8 to 10 sandwich rolls, split

Cooking Method

Place beef in a 5-qt. slow cooker.

  • Add the celery, onion and green pepper.

  • In a bowl, combine the ketchup, tomato paste, brown sugar, vinegar, chili powder, lemon juice, molasses, salt, Worcestershire sauce and mustard.

  • Pour over beef mixture. Cover and cook on low for 8-9 hours or until meat is tender.

  • Skim fat from cooking juices if necessary.

  • Shred beef.

  • Toast rolls if desired.

  • Use a slotted spoon to serve beef on rolls.

819 Mountshire Terrace, Chester, Virginia 23836 Phone: (804) 530-1183