Shredded BBQ Grass Fed Beef Sandwich

We had company in town this past weekend and I noticed some extra roasts in the freezer. What better way to savor the dwindling days of summer and feed a lot of people than with some delicious crockpot barbecue?? I was able to put this recipe together with simple ingredients that did not require a grocery run. Simple and yummy. Hope you enjoy! 

Crockpot Shredded Barbecue Beef 



  • 1 (2-3lb) Chuck roast or Brisket (for crockpots, I actually prefer chuck roasts) 
  • 1 medium size onion sliced (I set aside 1/4 to eat fresh on the sandwiches) 
  • 1-1/2 cups ketchup 
  • 2 tbs dijon mustard 
  • 1/4 cup brown sugar 
  • 1/4 cup your favorite BBQ sauce
  • 2 tbs Worcestershire sauce 
  • 1/4 tsp garlic powder
  • salt & pepper to taste 
  • Sandwich buns 


  1. Start by salt and peppering the roast. Pour an appropriate amount of oil (1-2 tbs) in a pan and brown the roast on all sides. I use our beef tallow, but any vegetable, coconut or olive oil will do. 
  2. In a small bowl mix together ketchup, dijon, brown sugar, BBQ sauce, Worcestershire, and garlic powder. 
  3. Place the sliced onions and browned roast in the crockpot and pour sauce mixture over both. Cook on low for 8-10 hrs, or on high for 6. (If I can, I flip the roast a couple times throughout the day as I walk by it.)
  4. When the timer is done, take 2 forks and shred the beef to the consistency of your liking. You can add more BBQ sauce here if you desire. 
  5. Toast up your buns and serve those babies with some onion and pickles! 

If you're a local, I would highly recommend adding a little kick with Adobe Milling Jalapeño BBQ sauce found here or in local grocery stores! 


Margaret Paradise