Dixon Bulldog Bbq Beef Recipe

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Dixon Bulldog BBQ Beef

James Wiley


This was a recipe I came up with, after some finagling, to use up the rest of a roast I made the day before.

★★★★★ 1 vote
45 Min
8 Hr


2 lb
boneless chuck roast


1 Tbsp
seasoned salt
1/2 tsp
1/2 tsp
black pepper
1/2 tsp
1/4 tsp
ground ginger
1/4 tsp
curry powder
1/4 tsp
ground thyme
1/4 tsp
ground oregano
1/4 tsp
onion powder
1/4 tsp
chili powder


1 1/8 medium
onion, finely diced
8 oz
beer, your favorite
3 c
bbq sauce, honey or regular, your choice


1Turn crock pot on to high. Combine all spices and seasonings in a small bowl.
2Finely dice the onion and spread it out on the bottom of the crock pot.
3Spread half the seasoning mix on one side of the beef. Place roast beef in the crock pot, seasoned side down. Spread the rest of the seasonings on the beef. Pour 8 ounces of beef around, not on, the beef roast. Cover, let cook for two hours; turn over and continue to cook for two hours.
4Remove the juices from the crock pot with basting syringe, leaving the onions in the pot. Add 1 cup of bbq sauce and spread over top of roast beef. Continue to cook on high for one hour.
5Using two forks, shred the beef. Don't worry if there are larger chunks of beef. They won't be there for long!
6While the beef is cooking, strain the juices through a cheesecloth into another pan or bowl. Reserve for the beef. Add along with the bbq sauce to maintain moisture.
7Add second cup of bbq sauce and 1/2 cup of reserved juices. Change crock pot setting to low. Continue to cook on low for one hour.
8Add the last cup of bbq sauce with 1/2 cup of reserved juices. Shred the beef further. Let cook for one more hour.
9To reserve and eat as needed, place crock pot on warm setting and stir to maitain moisture. Add reserved juices as needed. Serve on hoagie rolls, Kaiser rolls or Texas Toast.

About this Recipe

Course/Dish: Beef