Easy Crockpot BBQ Beef Recipe

 Here it is!  The first post of 2024! Can you believe it's actually 2024?  My mind is just blown by that.  I remember as a child thinking at this point in time we would be living in a society straight out of the Jetsons (did I just date myself).  But I digress.  This year I really want to focus on being a good steward.  I want to use the resources I have on hand so that I can better manage my money, so I have been doing a lot of Pantry Cooking.  I know that's a hot button trend right now and for good reason.  Food insecurity is real and I am trying to be sensitive to that issue.  So I am going to be doing a lot of pantry/freezer/fridge friendly meals that are big in flavor and small on the wallet.  To kick things off I am making this AMAZING East Crockpot BBQ Beef Recipe.   

I know what you're thinking.  "Beef Mandee?  Beef is crazy expensive right now. "  And you are right, but for this recipe I used half of a 3 pound beef chuck roast for this and you could also use your leftover post roast in this recipe and it becomes a fantastic way to reimagine leftovers!  Either way you are going to love it so let me show you how I make it. 


Q:  How do you serve this?
A:  You can serve it over noodles, rice, or mashed potatoes, but my personal favorite way to enjoy is on a toasted brioche bun with french fried onions, pickles, and cheese!  

Q: Do I have to use Dr. Pepper or can I substitute for something else?  
A:  Of course you can.  I just substitute 1 cup of beef broth or even just water.  

Q: Is the sauce sweet or spicy?
A:  That all depends on what kind of BBQ sauce you use.  I use a brown sugar bbq sauce by Sweet Baby Ray's, therefore I had a sweet sauce.  If you use something that is a little more spicy, you will have a spicy sauce.  

Q:  Is the sauce thick or runny?
A:  The sauce is on the thinner side, but to thicken it up, you can add more BBQ sauce or a cornstarch slurry (a mixture of water and cornstarch) to thicken it up. 

Q: Do I have to use chuck roast in this or is there something else that would work?
A:  Brisket is great in this recipe as well as top round.  


This is a great way to use any leftover pot roast you make have.  Just trim away the excess fat and add the beef to the slow cooker with all of the ingredients.  You won't regret it. 

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