Looking for a dish that's equal parts comforting and bold? Sweet and Spicy Crockpot BBQ Beef is here to level up your dinner game! This slow-cooked masterpiece combines tender, melt-in-your-mouth beef with a sauce that's the perfect balance of tangy BBQ, sticky sweetness, and a hint of heat. Whether you’re hosting a casual dinner party, meal prepping for the week, or just want to treat yourself to something delicious, this recipe is sure to impress with minimal effort.
Sweet and Spicy Crockpot BBQ Beef
Prep Time 10 minutes mins
Cook Time 8 hours hrs
Total Time 8 hours hrs 10 minutes mins
Course Main Course
Cuisine American
For the Beef
- 3 lbs beef chuck roast trim excess fat
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1 tsp onion powder
- 1 tsp kosher salt
- ½ tsp black pepper
For the Sweet and Spicy BBQ Sauce
- 1 ½ cups BBQ sauce your favorite brand or homemade
- ½ cup brown sugar
- 3 tbsp apple cider vinegar
- 2 tbsp honey
- 2 tsp hot sauce or adjust for spice level
- 1 tsp chili powder
- 1 tsp Dijon mustard
- ½ tsp crushed red pepper flakes
Optional Garnishes
- Sliced green onions
- Pickled jalapeños
- Toasted sesame seeds
Prep the Roast
Pat the beef chuck roast dry with paper towels. Mix garlic powder, smoked paprika, onion powder, salt, and black pepper in a small bowl. Rub the spice mixture all over the beef.
Assemble in Crockpot
Place the seasoned roast into your Crockpot. In a separate bowl, whisk together the BBQ sauce, brown sugar, apple cider vinegar, honey, hot sauce, chili powder, Dijon mustard, and crushed red pepper flakes. Pour the sauce over the roast, ensuring it’s fully coated.
Cook Low and Slow
Cover the Crockpot and cook on low for 8 hours or high for 5-6 hours. The beef is ready when it’s fork-tender and easily shreds.
Shred the Beef
Remove the cooked roast from the Crockpot and place it on a cutting board. Using two forks, shred the beef into bite-sized pieces. Skim any excess fat from the sauce in the Crockpot.
Combine
Return the shredded beef to the Crockpot and mix it with the sauce until fully coated. Let it sit on warm for 10-15 minutes to soak up all the flavors.
Serve and Garnish
Serve the BBQ beef on sandwich buns, sliders, over rice, or stuffed into baked potatoes. Garnish with sliced green onions, pickled jalapeños, or sesame seeds for added flair.
Pairings
- Sides: Serve with creamy coleslaw, cornbread, or baked sweet potato fries.
- Drinks: A crisp lager, iced tea, or sparkling lemonade complements the sweet and spicy flavors perfectly.
- Dessert: Finish the meal with something light like vanilla ice cream or a zesty lemon tart.
FAQs
1. What cut of beef should I use?
Beef chuck roast is the go-to for this recipe because of its rich marbling, which breaks down beautifully during slow cooking. You could also use brisket or beef shoulder, but avoid lean cuts like sirloin, as they may dry out.
2. Can I adjust the spice level?
Absolutely! Dial down the spice by reducing the crushed red pepper flakes and hot sauce. For extra heat, toss in a diced jalapeño or a splash of sriracha.
3. Can I make this ahead of time?
Yes! Sweet and Spicy Crockpot BBQ Beef tastes even better the next day. Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.
4. What’s the best BBQ sauce to use?
Use a sauce you love! A classic smoky BBQ sauce works great, but a tangy Carolina-style or sweeter Kansas City-style sauce will also shine in this recipe.
5. Can I cook this in the oven instead of a Crockpot?
Certainly! Use a Dutch oven and bake at 300°F for about 4-5 hours, checking for tenderness after the 4-hour mark.