Original Tennessee Barbecue Beef (Crock Pot)

  • Prep Time: 15 mins
  • Total Time: 10 hrs 15 mins
  • Servings: 6
  • About This Recipe

    “Beef and pork BBQ.”


  • 1lbstewing beef, cubed
  • 1lbpork, cubed
  • 1/4 cupchili powder
  • 1largegreen bell pepper, chopped
  • 1largeonion, chopped
  • 1 (6ounce) cans tomato paste
  • 1/2 cupfirmly-packed brown sugar
  • 1/4 cupvinegar
  • 1teaspoondry mustard
  • 1teaspoonWorcestershire sauce
  • salt and pepper
  • Directions

  • Put all ingredients on crock pot; stir well to combine.
  • Cook on low setting for about 10 hours.
  • Reviews

  • “My dh and I did not care for this recipe at all. I am not sure what it was but I don’t think that I will be making this again. Thanks for the posting anyways.”

  • “I couldn’t even tell you how many times I have made this recipe in the last couple of years. I have never used pork, only beef. Tastes great. Use cheap beef cuts like chuck, it works best. Cubes if you want, I stopped bothering. It’s easier to shred one bigger piece then lots of little ones. Brown the beef a bit on all sides then add to pot. Sometimes I add one smashed garlic clove. I can’t use Worcestershire sauce so I use a few drops of Gravy Master. No green pepper? Then don’t put it in :-)/Use more tomato paste rather then ketchup for extra sauce, but this recipe makes plenty by the time it’s done cooking. Don’t put this in a big crockpot, use a smaller one. Use cooking spray on the sidewalls of the pot, you’ll be glad you did! 10 hours cooking is too long for my pot, it tastes burnt rather then the smoky flavor that develops on its own. I do 6-8 hours. Don’t skip the coleslaw, seriously. Put it on top or next to the bbq beef, you will not believe what a difference it makes even if you don’t like coleslaw. Yum.”

  • “It was really good, but extremely spicy!! My Aussie husband loved it, but I think chili powder in Australia is a bit more spicy than in the States. And I used quite a bit less than the recipe called for! It’s been a lesson in culinary arts moving to Oz!! Thanks for the recipe…will definitely be making it again!”

  • “I made this tonight for supper. I had a big hunk of beef chuck roast so I used that, and I put in a wee splash of liquid smoke and a little ketchup to strech it. I think I ate half of it already, with coleslaw. Absolutely excellent.”

  • “What caught my eye about this recipe is that it was made without processed, bottled catsup or barbecue sauce.I used two thick cut pork chops with the stew beef (nice combination).I too served it Southern Style with cole slaw and hot sauce.A tad sweet though, will make it with less brown sugar next time.Thanks for a family favorite.”

  • “I saved this recipe to my cookbook a long time ago thinking I would try it out on rainy day. Why didn’t I try it out sooner?! It was 1)easy to make and 2)amazing to eat. I used go to restaurants for meat flavored like this, not anymore. My only wish is that I knew what side dishes southerners would have with this. 🙂 It was great and if you are reading this, print this off and try it ASAP!”

  • “Outstanding!I dropped the pork, just using stew beef.It was a big hit!At the end of the cooking cycle I shredded the meat with 2 forks.Being a true Southerner I topped the bbq with cole slaw on the bun.Will try with the pork next time… and there will definitely be a next time!!”