Slow Cooker Barbecued Beef
This is one of the best slow cooker dinner recipes for home chefs, as it allows you to captures the delectable taste of barbecue beef without stepping foot outside your house. This classic Slow Cooker Barbecued Beef recipe from Anne Colagioia will please everyone in the family. Made with lean cuts of beef and plenty of vegetables, this is for sure one of the best healthy slow cooker recipes for those on a gluten free diet.
Notes
If you are following a gluten free diet you’ll need to use gluten free soy sauce. Also, be sure to check all of the ingredients that you add to the sauce to ensure there is no gluten. Instructions for the coleslaw are covered in the video tutorial.
For more gluten free recipes from Anne, be sure to check out her Featured Foodies profile page.
To see how Anne makes these recipes, watch this cooking video:
Preparation Time10 min
Cooking Time10 hr
Cooking MethodSlow Cooker
Ingredients
- 2 pound lean chuck roast, cubed into 2-inch pieces
- 1 medium zucchini, grated
- 1 large carrot, grated
- 1 apple, grated
- 1 medium onion, finely diced
- Salt and black pepper, to taste
- FOR THE SAUCE:
- 1/2 cup ketchup
- 1/2 cup applesauce
- 1/4 cup cider vinegar
- 2 tablespoon steak sauce
- 2 tablespoon honey
- 3 tablespoon soy sauce
- 1 tablespoon hot sauce
- 1 teaspoon red pepper flakes
- 1/2 cup water
Instructions
- To make the sauce, stir together all of the sauce ingredients and set it aside.
- To load the slow cooker, stir together the grated zucchini, apple, carrot and onion and place it into the bottom of the slow cooker.
- Add the beef with some salt and pepper to taste and pour over the sauce.
- Cover it, set the slow cooker to low and let it cook for 8 to 10 hours.
- After about the first two hours you’ll want to skim off any scum that rises to the top. If you won’t be around to do this step, I’d suggest you start with meat that has been browned prior to adding it to the pot.
- When the beef is done, raise the temperature to high, remove the beef, and shred it before returning it to the pot to simmer uncovered until the sauce has reduced to a consistency you’re happy with and then it’s ready to serve.