Smokey Slow-cooked Beef

    9 hours 20 minutes

    This beef chuck roast is slow-cooked for 8 hours in a rich smoky sauce. Shred it and serve in crusty bread rolls or with creamy mashed potato.

    12 people made this

    Serves: 12 

    • 1 cup ketchup (tomato sauce)
    • 1/4 cup brown sugar
    • 1/4 cup red wine vinegar
    • 2 tablespoons Dijon mustard
    • 2 tablespoons Worcestershire sauce
    • 1 teaspoon liquid smoke flavoring
    • 1/2 teaspoon salt
    • 1/4 teaspoon ground black pepper
    • 1/4 teaspoon garlic powder
    • 2kg boneless beef chuck roast

    Preparation:20min  ›  Cook:9hours  ›  Ready in:9hours20min 

    1. In a large bowl, combine ketchup, brown sugar, red wine vinegar, mustard, Worcestershire sauce and liquid smoke. Stir in salt, pepper and garlic powder.
    2. Place chuck roast in a slow cooker. Pour ketchup mixture over chuck roast. Cover, and cook on Low for 8 hours or until very tender.
    3. Remove chuck roast from slow cooker, shred with a fork and return to the slow cooker. Stir meat to evenly coat with sauce. Continue cooking approximately 1 hour.

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    Reviews in English (1050)


    My boyfriend LOVES this recipe. If the sauce is too greasy, I put the sauce in a container in the freezer while I'm shredding the beef. The grease hardens on top, and you can skim it off. Then you can return it to the slow cooker with the shredded beef. Excellent!!!  -  18 Oct 2002  (Review from Allrecipes USA and Canada)


    A few tips for this great recipe. I've been making it for a few years. I actually sear my roast along with green peppers and onions. I always prepare this a day ahead to let it refrigerate so I can remove the grease. Another tip and this is for all crockpot recipes, unless you want thin gravy or sauce you need to allow additional time and cook for the last few hours on high without the lid. I usually using the cooking time for low on all recipes with sauce. I start out on high and as soon as the sauce is really hot I take the lid off the crock. My family does not like a thin sauce. This recipe freezes very well so I always triple the recipe.  -  06 Aug 2003  (Review from Allrecipes USA and Canada)


    Excellent. I made this just as indicated, except to avoid the fattiness people mentioned, I trimmed the excess fat off before cooking and then cooked it for a couple of hours without the sauce, drained the grease off, then added the sauce and finished cooking it for another 6 or 7 hours. Definately be making again.  -  02 Jan 2006  (Review from Allrecipes USA and Canada)