Keto shredded bbq beef with creamy coleslaw is comfort food that happens to be low-carb. A chuck roast cooks until it shreds at the touch of a fork, then gets tossed in sugar-free barbecue sauce and piled beside crisp slaw. Dinner is on the table in under an hour.
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 (16 oz) boneless beef chuck roast
• 1 cup / 240 ml beef bone broth
• ½ teaspoon finely ground sea salt
• ½ cup / 80 g (2.82 oz) sugar-free barbecue sauce
• SLAW
• 9 ounces / 255 g (9 oz) 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 (2 fl oz) 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 (0.1 oz) of net carbs per serving, this is a delicious and satisfying low-carb meal that fits perfectly into a keto lifestyle.
Pro Tips
- Shred the meat right in the pot and leave about ¼ cup / 60 ml of the cooking liquid behind — it keeps the beef moist and helps the barbecue sauce cling.
- Always use sugar-free barbecue sauce and sugar-free poppy seed dressing for the slaw; that swap is what keeps the whole meal at 4.6 g carbs per serving.
- Store leftover BBQ beef and slaw in separate airtight containers in the fridge for up to 3 days, and toss the slaw just before serving so it stays crisp.
- The cooked BBQ beef freezes for up to 1 month — thaw it completely in the fridge 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.
Frequently Asked Questions
Can I make the shredded BBQ beef ahead of time?
Yes — it's ideal for meal prep. Cook and shred the beef with the sauce, refrigerate it, and mix the slaw fresh right before serving.
Can I freeze shredded BBQ beef?
Yes — freeze it in an airtight container for up to 1 month. Thaw it in the fridge until completely defrosted before reheating.
Is coleslaw keto-friendly?
This version is: the slaw is tossed with sugar-free poppy seed dressing, so the full meal lands at 4.6 g carbs (2.9 g net) per serving.
What cut of beef is best for shredding?
Boneless beef chuck roast — cooked with bone broth in a pressure cooker or slow cooker until it's tender enough to shred with two forks.
Recipe card below.
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Keto Shredded BBQ Beef with Creamy Coleslaw
Ingredients
Method
- 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.
- When the meat is tender, drain it almost completely, leaving about ¼ cup / 60 ml (2 fl oz) of the cooking liquid in the cooker.
- Shred the meat directly in the pot with two forks.
- Add the barbecue sauce to the shredded beef and toss until everything is well coated.
- In a separate salad bowl, combine the coleslaw mix and dressing, and toss to coat.
- Divide the BBQ beef and coleslaw among 4 dinner plates.
- Serve the slaw on top of the beef and enjoy immediately.
