BBQ Chuck Roast

A Slow Cooker Recipe
Served 4 Different Ways

This BBQ chuck roast a bombshell is an understatement.  Are you ready for the flavor explosion?


Total Time:
8 Hours 15 Minutes
Prep Time
: 15 Minutes  

Inactive Cook Time: 8 Hours  
Serving: 6-8

I always love to put chuck roast into the crock pot because it is the perfect cut of meat to cook it slow and low and still have great flavors with juicy meat.

You can serve this dish in 4 different ways.  In my opinion, taco is the best.  But make any adjustment as you need.  This recipe is not only a great dinner idea, but also fantastic serving in parties, lunch and dinner to-go.

BBQ Chuck Roast Recipe and Directions


2.5 lbs Boneless Chuck Roast
2 medium onions (sliced)
1 can Coke
2 Dried Bay Leaves
2 tbsp BBQ Seasonings (I use either Bone Suckin' Sauce Seasoning & Rub or Coffee Rub)
2 cups BBQ sauce (I use the Sweet and Spicy Sweet Baby Ray's BBQ Sauce; divided)
2 tbsp Worcestershire Sauce
2-3 tbsp Dark Brown Sugar
Salt and pepper to taste
No-stick Cooking Spray


  1. Coat no-stick cooking spray on a slow cooker insert.
  2. Lay onion at the bottom.
  3. Add coke, bay leaves and Worcestershire sauce in.
  4. Rub BBQ seasoning on all sides of meat; then cover it with 1 cup BBQ sauce and transfer to crock pot which should be on top of the onions.
  5. Cook at low heat for 8 hours (I tried to cook it at high heat for 4 hours.  But the meat was nowhere close to ready.  So, unfortunately, cooking on high heat for a shorter period of time doesn't work in this recipe)
  6. Take out the meat and shred it with 2 forks and transfer back to slow cooker.
  7. Discard bay leaves (Some of my family do not like cooked onion.  So, I take out the onion at this time, as well, to put it aside for serving.)
  8. Add the other cup of BBQ sauce, brown sugar, salt and pepper to taste and serve immediately.

BBQ Chuck Roast Steps with Photos

Slow Cooker BBQ Chuck Roast - layer sliced onion at the bottom of a slow cookerLayer sliced onion at the bottom of a slow cooker
Slow Cooker BBQ Chuck Roast - add BBQ seasoning all around the meatAdd BBQ seasoning all around the meat
Slow Cooker BBQ Chuck Roast - cover BBQ sauce all around the meatCover BBQ sauce all around the meat
Slow Cooker BBQ Chuck Roast - Take out the meat and/or onion and put into a separate dishTake out the meat and/or onion and put into a separate dish
Slow Cooker BBQ Chuck Roast - Use 2 forks to shred the meat and transfer back to the slow cookerUse 2 forks to shred the meat and transfer back to the slow cooker

BBQ Chuck Roast Variations


Slow Cooker BBQ Chuck Roast Taco


1-2 Avocados (pit removed and discarded; cut flesh into slices)
Soft Taco and Crunchy Taco Shells
Shredded Mexican Cheese Mix
Sour Cream
1 Jar Salsa (optional; I personally think that the BBQ chuck roast is flavorful enough for the taco.  But your family and/or guests may think differently.)
1/4 Head Lettuce (optional; shredded)
2 Roma Tomatoes (optional; diced)
(By including all the optional ingredients, it will add about 10-15 minutes more prep time on top of the original prep time.)


  1. Transfer soft taco to microwave safe plate and cover with wet paper towel and cook for 1-2 minutes until warm to touch.
  2. Serve immediately along with the above additional ingredients and condiments.


Slow Cooker BBQ Chuck Roast Spaghetti


1 LB Spaghetti
Dried Parsley (optional; for garnish only)
1 tsp Salt
1 tbsp Canola Oil
1 Pot of Water


  1. Prepare the spaghetti about 30 minutes before dinner.
  2. Bring a pot of water to boil, add salt, oil and spaghetti.
  3. Quick stir and slightly under cook 1 lb spaghetti and drain.
  4. Transfer all spaghetti into slow cooker and toss to coat.
  5. Add parsley to garnish and serve immediately.


This most probably is one of the easiest way to get dinner ready and serve.  The slow cooker BBQ chuck roast is warm enough that you can skip warming up the sandwich rolls.

Serve a super quick and easy side dish on the side, Rosemary Sweet Potato Oven Fries.

You can also save the meat leftover and make a sandwich for lunch or dinner to-go.


8-16 Sandwich Rolls (depending how many people you want to feed.  I highly recommend to pick the rolls similar to the texture of Chibata bread which soak up all the juices and sauce, but not soggy)


Making sliders and serve in party would be a big crowd pleaser with this recipe. 


18-20 Slider Buns


  1. Slice across the buns and having both sandwich sides facing up and toast in the oven at 350F for about 5 minutes (This toasting process is to help to dry up the moisture of the sliders which allow the buns to absorb more BBQ sauce from the meat.)
  2. Put BBQ chuck roast on top of one side and cover it with the other half of the buns.
  3. Cut up the sliders and serve with chips, hot and spicy pickles or pickled peppers on the side in party.

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