Slow Cooker Beef Barbecue

An English roast tends to pull apart easier, which makes it perfect for beef barbecue sandwiches. You can speed up the cooking process by cutting the roast into smaller pieces.

Serves: 8Hands-on: 20 minutesTotal: 8 hours 20 minutesDifficulty: Easy

Serves: 8


  • 1 English beef roast (3 lbs.)
  • 1 cup water
  • ½ cup red wine
  • ½ cup ketchup
  • 1 Tbsp. red wine vinegar
  • 2 tsp. Worcestershire sauce
  • 2 tsp. mustard powder
  • 2 Tbsp. dried minced onion
  • 1 tsp. dried minced garlic
  • 1 tsp. cracked black pepper
  • 1 Tbsp. brown sugar
  • 1 tsp. chili powder
  • ½ tsp. ground cinnamon
  • ¼ tsp. ground cloves
  • ¼ tsp. ground ginger
  • ⅛ tsp. ground allspice
  • ⅛ tsp. crushed red pepper
  • 8 sandwich rolls


  • Add the roast to the slow cooker. Mix together water, wine, ketchup, vinegar, Worcestershire sauce, mustard powder, onion, garlic, black pepper, brown sugar, chili powder, cinnamon, cloves, ginger, allspice, and crushed red pepper. Pour over the beef. Cover and cook on low for 8 hours.
  • Use a slotted spoon to remove the beef from the slow cooker; pull it apart, discarding any fat or gristle. To thicken the sauce, increase the heat of the cooker to high, skim any fat off the surface of the sauce (or blot it with a paper towel), and let cook uncovered while you pull apart the beef.
  • Toss pulled beef with sauce and pile on rolls.