Kitchen Q&A: Aunt Khali’s BBQ Beef

Back in March I posted the recipe for Aunt K’s BBQ Beef. Since then I’ve had a flood of e-mail questions regarding the recipe.


I decided to go back to the source (Aunt Khali herself) to have all the questions answered and then repost it with better directions. (After reading the original post again this morning, I was even a little confused at the way I had written the recipe.)

I am posting the recipe as it was given–as Aunt Khali makes it. You can alter it to fit your needs, etc.

So, thank you to everyone who sent and e-mail asking for clarifications. I hope this helps!

**As a note, I really do appreciate e-mails asking about specific recipes or notifying me of typos. Don’t ever feel to shy or silly to send me an e-mail if you have a question, etc.**

About the meat:

-Aunt Khali uses a good sized roast (about 5-6 lbs) and cooks it until it is fall-apart tender.

-You probably do not need to add extra liquid. The roast will give off enough juices as it cooks. This may or may not be the case if you use London Broil. Just make sure you have enough meat to fill the crockpot. Add a little beef broth during cooking if you can see the crockpot cooking dry. (I’ve had to do that a few times with London Broil.) This is also true if your meat is lean and does not have a lot of marbled fat throughout. Basically–each cut of meat may be a little different, you may have to adapt the recipe.

-If you use a London Broil, you may not need to cook it for as long because it is a thinner cut of meat.

-The meat is to be seasoned with salt and pepper before it is placed in the crockpot. (The sauce is separate.)

About the sauce:

-The sauce is made separately and added at the end. The onions in the sauce should be cooked first. Or you could throw sliced onions into the crockpot to cook along with the meat.

-The sauce should be made the night before so the flavors can meld.

-The sauce can be served on the side of the meat. In that case, half the recipe for the sauce. The given recipe accounts for the meat soaking up some of the sauce if it is mixed into the cooked meat.

The recipe:

Aunt K’s BBQ Beef

Mix together the day before–

2 cups ketchup (or a little more)
1 cup water
1/2 cup brown sugar
1/4 cup white vinegar
6 Tbsp. Worcestershire sauce
2 Tbsp. mustard (yellow or brown is fine)
1 tsp. lemon pepper
1 lemon, cut into thick slices, seeds removed
2 onions, roughly chopped and cooked until soft in a bit of butter/oil

Refrigerate overnight.

For meat:

6 lb. chuck roast
Salt and pepper

Season the roast liberally with salt and pepper. Using a slow cooker (crockpot), cook the chuck roast on low for 8-10 hours or until the meat is fork tender and falling apart. Shred the meat and add the sauce, along with any meat drippings (hopefully at least 1 cup.)

Serve on fresh buns or rolls. Great for a crowd.

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