I recently have had a interest in learning how to BBQ, smoke, grill, etc. and have been pouring over my Legends of Texas BBQ cookbook (you can find it here on Amazon) as well as reading a lot of different recipes/tips on the internet.
So finally last week, I decided to try my hand at making a homemade BBQ sauce and cooking a roast a bit different that we usually do. What I was mainly looking for was a way to cook a roast in the crockpot, but have it come out with that crisp outer bark, yet juicy, flavorful insides.
And you know what? I found it! The main key is to put the roast on top of a rack inside the crockpot. This will keep it out of juice and the outside meat can harden a little and let the BBQ cook onto it more.
This recipe here is measured out for about a 4.5 lb. roast, but you can alter it for more or less (Roughly guessing here, you could cut it in half for about a 2 or 2.5 lb. roast, take it times 1.5 for much of anything over 5.5 lb. or double the recipe for anything 8 lb. and up.)
Spicy Sauce:
3/4 cup ketchup
4 1/2 T. brown sugar
1 1/2 T. ground mustard
1 1/2 T. lemon juice
3 t. Worcestershire sauce
3 t. celery salt
3 t. pepper
3/4 t. garlic powder
3/4 t. onion powder
1/4 t. nutmeg
5 – 6 drops hot pepper sauce (Tabasco is what I used)
1 1/2 T. liquid smoke
1/2 onion, sliced
1 clove garlic
Bottom Rack Mixture:
1 1/2 cups water
1/2 t. chili powder
1 t. liquid smoke
To get started, we’re going to mix together all of our spices and other sauce ingredients – Set aside.
Now you’ll want to grab your chuck roast! (Actually most any roast will work just fine.) It’ll need to be partly thawed in order to slice through the top inch or so. When slicing, you’ll just start making diagonal cuts about an inch deep. You’ll end up with a lot of “diamonds” in your roast!
Before you put the roast in the crockpot, you’ll want to set a rack in there (a rack made specifically for slow-cookers) to put the meat on so it isn’t sitting in the juices all night – You’re wanting a crisp, BBQ bark on the outside of the meat and then the moist, juicy meat on the inside!
After putting the rack in, pour in your “bottom rack mixture” (water, chili powder and liquid smoke.) Now you can put your meat on the rack!
You’ll want to make sure you really push the sauce and spices down into all of the corners and cuts of the meat, as well as all of those slices you cut in it!
After you get the meat smothered in sauce, top it with about a half of onion, sliced thinly (don’t go ahead and chop it, just slices will work fine!) and a clove of garlic.
Let the roast cook on low for at least 10 – 12 hours. (I ended up leaving mine in for 14 hours, cleaned it off the bone and then it soaked in juices another two or three hours.) You’ll know it’s done when the meat just falls off the bone as soon as you touch it!
Once your roast has cooked throughly, you can pull it out and shred it/clean all of the fat off.
Ohhh.. This bark (the crisp, outer edge of the meat) is AMAZING! The BBQ has really cooked into it here, so it’s got some spice at first, but then you get those underlying notes of sweetness as well.. It’s perfect!
Here’s what my mess looked like when I was about down cleaning up the roast!
After cleaning it up good, you can go ahead and put it back in the juices for a couple more hours if you like. I cooked the roast starting at about 7 one evening, let it go until 9 the next morning, cleaned it up and then put it back in the crockpot full of juices for a couple more hours until noon!
Serve it hot and juicy on a toasted bun and enjoy!!
Ashleigh
Slow-Cooker BBQ Roast Beef
Ingredients
Spicy Sauce
- 3/4 cup ketchup
- 4 1/2 T. brown sugar
- 1 1/2 T. ground mustard
- 1 1/2 T. lemon juice
- 3 t. Worcestershire sauce
- 3 t. celery salt
- 3 t. pepper
- 3/4 t. garlic powder
- 3/4 t. onion powder
- 1/4 t. nutmeg
- 5 - 6 drops hot pepper sauce Tabasco is what I used
- 1 1/2 T. liquid smoke
- 1/2 onion sliced
- 1 clove garlic
Bottom Rack Mixture
- 1 1/2 cups water
- 1/2 t. chili powder
- 1 t. liquid smoke
Instructions
- To get started, we’re going to mix together all of our spices and other sauce ingredients – Set aside.
- Now you’ll want to grab your chuck roast! (Actually most any roast will work just fine.) It’ll need to be partly thawed in order to slice through the top inch or so. When slicing, you’ll just start making diagonal cuts about an inch deep. You’ll end up with a lot of “diamonds” in your roast!
- Before you put the roast in the crockpot, you’ll want to set a rack in there (a rack made specifically for slow-cookers) to put the meat on so it isn’t sitting in the juices all night – You’re wanting a crisp, BBQ bark on the outside of the meat and then the moist, juicy meat on the inside! After putting the rack in, pour in your “bottom rack mixture” (water, chili powder and liquid smoke.) Now you can put your meat on the rack!
- You’ll want to make sure you really push the sauce and spices down into all of the corners and cuts of the meat, as well as all of those slices you cut in it! After you get the meat smothered in sauce, you’ll want to top it with about a half of onion, sliced thinly (don’t go ahead and chop it, just slices will work fine!) and a clove of garlic.
- Let the roast cook on low for at least 10 – 12 hours. (I ended up leaving mine in for 14 hours, cleaned it off the bone and then it soaked in juices another two or three hours.) You’ll know it’s done when the meat just falls off the bone as soon as you touch it! Once your roast has cooked throughly, you can pull it out and shred it/clean all of the fat off.
- After cleaning it up good, you can go ahead and put it back in the juices for a couple more hours if you like. I cooked the roast starting at about 7 one evening, let it go until 9 the next morning, cleaned it up and then put it back in the crockpot full of juices for a couple more hours until noon!
- Serve it hot and juicy on a toasted bun and enjoy!!
Manju | Cooking Curries says
I have been experimenting a lot with my slow cooker lately and this is definitely going in my list of things to make in it!
Ashleigh says
Yay!! It’s really, really yummy and super simple – Hope you love it!
Healing Tomato says
This looks like a great meal for the whole family to enjoy. Good for you for taking an interest in BBQing and grilling. That is a very useful skill to have.
Ashleigh says
Thank you! I’m just starting to dip my toes into it, but have always loved it. Must be because of how much I grew up with around me!
Michelle De La Cerda says
I love BBQ. This looks like a BBQ I’d love. Have you used a crock pot liner before? I use them and I love them.
Ashleigh says
No, I haven’t! Thanks for mentioning it, I need to give it a ry!
lizzy wermuth says
I think I may have just drooled all over my desk at work………… this looks so incredible. I can’t wait to try this out for my boyfriend!
Ashleigh says
I hope it you both enjoy it!!
Joy @ Joy Love Food says
I’ve never used a rack in my slow cooker, great idea, I will have to give it a try, this roast looks delicious and I’m loving that crispy outer edge, yum!
Ashleigh says
Thank you! It was delicious!!
linda spiker says
Mmmmmm! I love a tender slow cooked pot roast!
Ashleigh says
Me too!! Thanks so much for dropping by!
peter @feedyoursoultoo says
Looks great. Leftovers would make for a great sandwich.
Ashleigh says
Yes, they would!! Another great way to make several meals out of this!
christine hadden says
That’s one pretty looking piece of meat! My husband would love this.
Ashleigh says
Thank you – It was quite yummy!
Elizabeth says
Oh gosh this sounds SO very good! I need this recipe in my life!
Ashleigh says
Yes, you do!! It’s very simple and oh so yummy! 🙂