This Paleo and Whole30 slow cooker BBQ beef is easy to prep and oh so delicious thanks to a tangy and tantalising Whole30 compliant BBQ sauce! Serve it with anything and it's a perfect freezer meal for meal prep.
Cut roast into 4 pieces and season each piece lightly with salt and pepper. Chop onion as noted and place it in the slow cooker.
To make the BBQ sauce, pace all of the sauce ingredients in a mixing bowl and whisk well to incorporate. Place 1/2 of the sauce in a container and refrigerate, you'll use after the beef is cooked.
Heat a large skillet over medium heat and add ghee. Once hot, add the roast pieces and sear on both the main sides for 4-5 minutes. After the main 2 sides are seared, turn the roast and quickly sear the other 4 sides for 1 minute each. Depending on the shape of the roast some ends might be hard to sear. Just do the best you can to sear all sides.
Place the beef on top of the onions in the slow cooker. Pour the remaining half of the BBQ sauce over everything.
Place the lid on the slow cooker and cook on low for 8-10 hours.
When the beef is finished, shred it with 2 forks (either transfer to a cutting board or do it in the slow cooker). Mix it in well with the onions and juices/sauce from the slow cooker. Serve topped with additional BBQ sauce as desired.
To make this in an Instant Pot, cut the roast into smaller pieces, about 2x2 inch cubes. Sear for 2-3 minutes on each side (either in the instant pot or skillet). Add in the onions and sauce and toss to coat.Secure the lid on the instant pot and close the pressure valve. Press the "manual" button (or "pressure cook" button) and set the time to cook for 30 minutes at high pressure. Once the time is up, let the pressure naturally release on its own for 20 minutes. Manually release any remaining pressure and remove the lid. Shred the beef with two forks.
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