Crock-Pot Shredded Barbecue Beef

Turn a plain old boring beef rump roast into magnificent and tender Crock-Pot Shredded Barbecue Beef. Perfect for dinner or your next potluck or get-together! The secret ingredient is some lemon lime soda!

Crock-Pot Shredded Barbecue Beef

Print Recipe

Crock-Pot Shredded Barbecue Beef Recipe

Transform a beef roast into a mouthwatering tender shredded barbecued beef that is perfect for sandwiches. A great flavorful dinner that everyone in the family is going to adore!

Print Recipe Crock-Pot Shredded Barbecue Beef Recipe Transform a beef roast into a mouthwatering tender shredded barbecued beef that is perfect for sandwiches. A great flavorful dinner that everyone in the family is going to adore!

Rating	Votes: 5 Rating: 3.6 You: Rate this recipe!
Servings	10Servings
Prep Time	15Minutes
Cook Time	6 - 8Hours

Ingredients

• 2 1/2 pounds Beef Rump Roast
• 1/4 cup Water
• 3/4 teaspoon Worcestershire Sauce
• 1 teaspoon Liquid Smoke
• 1 1/2 teaspoon Chili Powder
• 1 1/2 teaspoon Salt
• 1/2 teaspoon Freshly Ground Black Pepper
• 1 1/2 tablespoons Granulated Sugar
• 1 whole Onion cut into rounds (you will finely chop later)
• 1 1/4 cup Lemon Lime Soda such as Sprite or 7UP
• 1 bottle Barbecue Sauce your favorite brand

Servings: Servings

Ingredients 2 1/2 pounds Beef Rump Roast 1/4 cup Water 3/4 teaspoon Worcestershire Sauce 1 teaspoon Liquid Smoke 1 1/2 teaspoon Chili Powder 1 1/2 teaspoon Salt 1/2 teaspoon Freshly Ground Black Pepper 1 1/2 tablespoons Granulated Sugar 1 whole Onion cut into rounds (you will finely chop later) 1 1/4 cup Lemon Lime Soda such as Sprite or 7UP 1 bottle Barbecue Sauce your favorite brand Servings: Servings

Rating Votes: 5 Rating: 3.6 You: Rate this recipe! Servings 10Servings Prep Time 15Minutes Cook Time 6 - 8Hours

Instructions

1. Trim as much visible fat off roast and cut the roast into 4 pieces.
2. Mix the dry spices in a bowl and rub spice mixture all over the roast.
3. Place roast in the bottom of a 6 quart or larger slow cooker.
4. Pour water, Worcestershire sauce and liquid smoke in a glass measuring cup with spout and pour liquid over meat without disturbing the dry spice mixture too much.
5. Place onion on top of roast.
6. Pour lemon-lime soda over everything.
7. Cover and cook on LOW for 6 - 8 hours until meat is fork tender.
8. Remove meat from slow cooker and place on a large plate and shred meat with 2 forks.
9. Chop up the onion if desired and mix in with the shredded meat.
10. Add as much BBQ sauce as you like.
11. Place shredded meat and BBQ sauce back into the slow cooker and set on the WARM setting if desired to keep the meat warm for serving.
12. Serve on buns or rolls and enjoy!

Recipe Notes

You can go up or down on dry spices depending on how big or small your rump roast is.

Nutrition Information

Calories: 278kcal, Total Fat: 13g, Saturated Fat: 5g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Cholesterol: 67mg, Sodium: 781mg, Potassium: 505mg, Carbohydrates: 14g, Dietary Fiber: 1g, Sugars: 8g, Protein: 25g, Vitamin A: 4%, Vitamin C: 8%, Calcium: 1%, Iron: 16%

If you like this recipe or find it useful, it would be lovely if you would consider leaving a nice 4 or 5 star rating. Rating is done by clicking on the stars above.

Powered byWP Ultimate Recipe