Crockpot Shredded BBQ

IMG_1908This is a super easy recipe to create shredded BBQ from a beef roast! It is a very adaptable recipe depending on the meat you desire to use and the portion size. I learned in my foodservice organizations and management class how to convert recipes easily. This has come in handy a few times.

How to Convert Recipes

  • If the original recipe gives you the amount of servings:
    • Crockpot BBQ
    • Serves: 4-6
      • But, you desire to serve 24 people – all you do is divide the number you desire to serve by the original:
        • (# desired to serve/original serving #)
        • so (24/6) = 4
        • 4 = your conversion factor.
      • So every ingredient in the recipe, you multiply by 4 for your new serving size.
        • So if it original called for 1 lb. of meat:
        • Take (1 lb. of meat x 4) = 4 lb. of meat

Crockpot BBQ


  • 1 lb. beef roast (may use pork roast, brisket, etc.)
  • 1 medium onion, quartered

For the rub

  • 1 T. chili powder
  • Salt and pepper (I learned from my mother in law – Kosher salt is best for roasts!)

For the sauce

  • 1/2, 6-ounce can of tomato paste
  • 3 cloves garlic, minced
  • 2 T. apple cider vinegar
  • 2 T. Worcestershire sauce (grain free)
  • 1/2-1 tsp liquid smoke (taste preference)
  • 2 T. mustard (no sugar added)
  • 1 1/2 T. molasses (or honey) – this is optional**

**for no sugar added recipe: use a dash of stevia, however, molasses does give a darker flavor


  1. If this is for dinner the next day, I like to prepare the seasonings and sauce the night before. Combine the chili powder, salt and pepper in a small plastic bag, set aside. Mix the tomato paste, garlic, vinegar, Worcestershire sauce, liquid smoke and molasses/honey/stevia if using. Place in a covered bowl or mason jar in the fridge.
  2. Unwrap and defrost the roast if frozen. Add to the crockpot (at least a 4-quart crockpot) and add quartered onion as well.
  3. Pour seasonings all over the roast and rub it in. Make sure the salt and pepper is generously rubbed over the roast.
  4. Pour sauce mixture over the roast. Cover and cook on low for 8-10 hours or until tender.
  5. If sauce is not thick enough when time is up, you can take out the meat and then pour the sauce into a sauce pan and heat it on low – medium until it is thickened! If the sauce is fine, shred the meat and serve over low carb buns (you can find the recipe on my blog) or fried vegetables and spinach!
  6. Enjoy!

image1-1“All Day I Dream About Food” Low Carb Bread Recipe

If you’d like to make BBQ sandwiches out of the meat, this is a great low carb bun and bread recipe!

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