Get ready for a mouthwatering keto meal that tastes like a classic comfort food dream! This tender, shredded BBQ beef is the ultimate crowd-pleaser, and it couldn’t be easier to make. Whether you’re a fan of the ‘set it and forget it’ slow cooker method or the speedy pressure cooker, this recipe has you covered. Paired with a crisp, creamy coleslaw, it’s a satisfying dish that proves you don’t have to miss out on your favorites while living a low-carb lifestyle. My secret? A tangy, homemade poppy seed dressing for the slaw, but feel free to use your favorite creamy dressing to make it your own!
Ingredients
• BBQ BEEF
• 1 pound / 455 g boneless beef chuck roast
• 1 cup / 240 ml beef bone broth
• ½ teaspoon finely ground sea salt
• ½ cup / 80 g sugar-free barbecue sauce
• SLAW
• 9 ounces / 255 g coleslaw mix
• ½ cup / 120 ml sugar-free poppy seed dressing
Instructions
1. Place the chuck roast, broth, and salt in a pressure cooker or slow cooker. If using a pressure cooker, seal the lid and cook on high pressure for 45 minutes, then allow the pressure to release naturally. If using a slow cooker, cook on high for 4 hours or on low for 6 hours.
2. When the meat is tender, drain it almost completely, leaving about ¼ cup / 60 ml of the cooking liquid in the cooker. Shred the meat directly in the pot with two forks.
3. Add the barbecue sauce to the shredded beef and toss until everything is well coated.
4. In a separate salad bowl, combine the coleslaw mix and dressing, and toss to coat.
5. Divide the BBQ beef and coleslaw among 4 dinner plates. Serve the slaw on top of the beef and enjoy immediately.
Nutritional Information
• Per serving, made with Quick ’n’ Easy Barbecue Sauce and homemade poppy seed dressing
• calories: 354 | total fat: 26.7 g | saturated fat: 4.7 g | cholesterol: 70 mg | sodium: 566 mg | carbs: 4.6 g | dietary fiber: 1.7 g | net carbs: 2.9 g | protein: 23.9 g
• Macros: FAT: 68% | CARBS: 5% | PROTEIN: 27%
Pro Tips
• Store leftover BBQ beef and slaw in separate airtight containers in the fridge for up to 3 days.
• The cooked BBQ beef can be frozen in an airtight container for up to 1 month.
• To thaw, place the frozen beef in the fridge until completely defrosted before reheating.
• Reheat single servings of beef in the microwave for 2 minutes or in a covered frying pan over medium heat for 5 minutes.
• Always have a jar of your favorite sugar-free barbecue sauce on hand for a quick and easy meal.
FAQ
Q: Can I make this BBQ beef in a slow cooker
A: Yes, this recipe is perfect for a slow cooker. Cook the chuck roast with broth and salt on high for 4 hours or on low for 6 hours until the meat is tender and easy to shred.
Q: What cut of beef is best for this keto recipe
A: The recipe calls for a boneless beef chuck roast. This cut is ideal because it becomes incredibly tender and shreds easily after being slow-cooked or pressure-cooked.
Q: How do I store and reheat leftover BBQ beef
A: Store leftover BBQ beef in an airtight container in the fridge for up to 3 days or freeze it for up to one month. Reheat individual portions in the microwave for 2 minutes or in a covered pan over medium heat for 5 minutes.
Q: Is this shredded BBQ beef recipe low-carb
A: Absolutely. With only 2.9 grams of net carbs per serving, this is a delicious and satisfying low-carb meal that fits perfectly into a keto lifestyle.
