Fall is here! I love hearty meals in the fall and especially those I can put into the slow cooker in the morning with minimal effort and have a delicious meal ready for me when I’m done with work.
My uncle used to make shredded BBQ every year during the holidays and it’s always been one of my favorite dishes. I found a way to make the beef low carb – it has less than 2 net carbs per serving!
While you don’t have to brown the beef prior to putting it the slow cooker, I prefer to brown it on all sides first because caramelizing the outside of the roast adds flavor. I just add a little olive oil to a pan and sear each side of the roast for a couple of minutes.
After the roast is browned, spray the slow cooker with non-stick spray, and place the roast in the slow cooker. In a bowl, combine the sugar-free ketchup, brown sugar substitute, vinegar, mustard, Worcestershire sauce, liquid smoke, garlic powder, onion powder, salt and pepper.
Pour the mixture over the roast.
Cover the slow cooker and cook on low for 6-8 hours till beef is cooked through (time will vary based on your slow cooker). I flip the roast over a few times during the day if I’m home.
When the beef is done, remove the roast from the slow cooker and shred the beef on a plate, removing any visible fat.
Skim any fat off the top of the sauce in the slow cooker, then add the shredded beef back to the slow cooker and mix the beef with the sauce.
Cook on low an additional 20-30 minutes and then enjoy!
I serve this beef on low carb buns. We love the Natural Oven’s Bakery keto-friendly buns and we get them at Costco. If you don’t have a Costco near you or if you aren’t a member, they’re also available here: http://www.naturalovens.com/4-natural-oven-s-keto-friendly-bun-sl-8ct/
I love these sandwiches topped with my keto coleslaw – yum! I’m getting hungry… I think I’ll make this beef this weekend!
Keto Slow Cooker BBQ Shredded Beef
Equipment
- Slow cooker
Ingredients
- 3 pound Chuck or round roast
- 1 tbsp Olive oil
- 1/2 cup Sugar-free ketchup I use Heinz
- 2 tbsp Brown sugar substitute I use Swerve
- 2 tbsp Red wine vinegar
- 1 tbsp Dijon mustard
- 1 tbsp Worcestershire sauce
- 1/2 teaspoon Liquid smoke I use mesquite flavored
- 1/2 teaspoon Garlic powder
- 1/2 teaspoon Salt
- 1/2 teaspoon Pepper
- 1/4 teaspoon Onion powder
Instructions
- Optional: heat 1 tbsp olive oil in a pan and brown roast on all sides.
- Spray slow cooker with non-stick spray.
- Add roast to slow cooker.
- In a bowl, make sauce by whisking together ketchup, brown sugar substitute, vinegar, mustard, Worcestershire sauce, liquid smoke, garlic powder, onion powder, salt and pepper.
- When combined, add sauce to slow cooker.
- Cover slow cooker and cook 6-8 hours on low, until roast is cooked through.
- Remove roast from slow cooker and shred. Discard visible fat.
- If desired, skim fat off sauce in slow cooker.
- Add shredded beef back to slower cooker and stir to combine with sauce.
- Cover and cook an additional 20-30 minutes on low.
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