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Crock-Pot Shredded Barbecue Beef Recipe
Servings Prep Time
10people 15minutes
Cook Time
6 – 8hours on LOW
Servings Prep Time
10people 15minutes
Cook Time
6 – 8hours on LOW
Ingredients
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.

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