Tennessee Barbeque Beef–tender chuck steak, onions, tomatoes and smoky seasonings are slow cooked until the beef is fall-apart tender. Perfect served over mashed potatoes, noodles or rice.
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Tennessee Barbeque Beef
This is the kind of dinner I love throwing into the slow cooker in the morning and forgetting about until dinnertime. The beef cooks low and slow with onions, tomatoes and a smoky, slightly sweet seasoning blend until it is so tender you can shred it with a fork. There is plenty of flavorful juice to spoon over mashed potatoes, noodles or rice (I think mashed potatoes would be my first choice!). It’s just a simple beef dinner made with basic ingredients! Enjoy!
Ingredients/Substitution Ideas
- Chuck steak–or chuck roast or beef stew meat
- Onion
- Brown sugar
- Smoked paprika
- Kosher salt
- Garlic powder
- Onion powder
- Black pepper
- Chili powder
- Dry mustard–also called mustard powder
- Crushed or diced tomatoes
- Tomato paste
- Beef broth–or water and Better than Bouillon
- Bay leaf
- Garlic
Steps
Add beef and onion into slow cooker. Combine the brown sugar, smoked paprika, salt, garlic powder, onion powder, pepper, chili powder and mustard powder and whisk. Press the mixture into the meat.
Add in the tomatoes, tomato paste, broth, bay leaf and garlic.
Cover and cook on low for 8 hours or on high for 4 hours, or until meat is tender.
Shred up the meat and serve with juices over mashed potatoes, noodles or rice.
Notes/Tips
- To serve: spoon the shredded beef and juices over mashed potatoes, egg noodles or rice. Add green beans, roasted broccoli or peas on the side.
- Use crushed tomatoes for more of a sauce and diced tomatoes if you like noticeable pieces of tomato.
- Make it more flavorful by searing the meat before adding it into the slow cooker.
- This recipe is gluten free and dairy free.
- Store leftovers in an airtight container* in the refrigerator for 4 days. Freeze leftovers for up to 3 months. Leftovers taste great on a buttered, toasted roll.
- Other recipes you can make with a bay leaf are Slow Cooker Buttermilk Mashed Potatoes and Instant Pot Ham and Bean Soup.
- Tools:
Did you know you can filter the recipes on my website to search by meat type, IP or Crockpot, low carb, gluten free, etc.? Use the filter to find exactly what you are looking for.
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Tennessee Barbeque Beef
- Prep Time: 15 minutes
- Cook Time: 8 hours on low
- Total Time: 0 hours
- Yield: 4 servings 1x
Description
Tender chuck steak, onions, tomatoes and smoky seasonings are slow cooked until the beef is fall-apart tender. Perfect served over mashed potatoes, noodles or rice.
Ingredients
24 oz chuck steak
1 small onion, thinly sliced
1 Tbsp brown sugar
1 tsp smoked paprika
1 tsp kosher salt
1 tsp garlic powder
1 tsp onion powder
½ tsp black pepper
½ tsp chili powder
¼ tsp dry mustard
14.5 oz crushed or diced tomatoes
2 Tbsp tomato paste
½ cup beef broth
1 bay leaf
2 garlic cloves, minced
Instructions
- Add beef and onion into slow cooker.
- Stir together the brown sugar, smoked paprika, salt, garlic powder, onion powder, pepper, chili powder and mustard powder. Press the mixture into the meat.
- Add in the tomatoes, tomato paste, broth, bay leaf and garlic.
- Cover and cook on low for 8 hours or on high for 4 hours, or until meat is tender.
- Discard the bay leaf. Shred up the meat and serve with juices over mashed potatoes, noodles or rice.
- Category: Beef
- Method: Slow Cooking
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