Whole 30 Crockpot BBQ Beef

This next Whole 30 beef recipe we’re about to tell you is the recipe you should definitely try when you invite some people over! Although it takes a little time, this recipe is not hard to prepare and you can feed a lot of people with it.  To accompany this dish we chose the coleslaw salad, which goes perfectly with the meat.

Whole 30 Crockpot BBQ Beef


Difficulty: Easy
Feeds: 10 People
Time: 8 Hours


  • 2.75-5 Lb. Beef Chuck Roast (Boneless)
  • 1 Large Yellow Onion (Sliced Thinly)
  • One 6-Oz Tomato Paste
  • 2 Tbsp Dijon Mustard
  • 1 & ½ Apple Cider Vinegar
  • ½ Cup Water
  • 2 Tsp Garlic Powder
  • 1 & ½ Tsp Dried Oregano
  • 2 Tsp Chili Powder
  • 2 Tsp Smoked Paprika
  • 1 Tsp Sea Salt
  • ½ Tsp Black Pepper


  • Shredded Green & Red Cabbage and Carrots (Amount depending on how many people)
  • 1/3 cup Whole 30 compliant mayo
  • 3 Tbsp Apple Cider Vinegar
  • ¼ Tsp Garlic Powder
  • Salt & Pepper


Preheat a skillet with some oil of your choosing in it and then cut the beef roast into 3 pieces. When the skillet is hot, cook the roast for about 4-5 minutes on each side.

Take the sliced onions and put them on the slow cooker. Then add the meat from the skillet along with the onions. Add all the remaining ingredients and stir them slowly. Place the lid and start cooking on low for about 8-10 hours. When the meat becomes soft and easy to shred, take it out, place it on a plate and shred it with two forks. Return it to the slow cooker once again and stir it before serving. Prepare the coleslaw and add it on top of the meat when serving it to your friends or if you’re eating it by yourself. If you try the recipe, let us know what you think. Enjoy!

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