I like that this recipe turns traditional BBQ beef into something unique without losing any of its heartiness. The strawberry-infused sauce adds layers of flavor—sweet, tangy, smoky, and just a little spicy. Whether I make it in the slow cooker or the oven, the beef comes out tender, juicy, and coated in a luscious sauce that makes every bite irresistible. It’s a dish that feels special but is still simple to prepare.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
For the Beef: 2.5 to 3 pounds chuck roast or brisket Salt and black pepper, to taste 1 tablespoon olive oil (if searing) 1/2 onion, sliced 3 cloves garlic, minced
For the Strawberry BBQ Sauce: 1 cup strawberries (fresh or frozen), hulled and chopped (or sub 1/2 cup strawberry jam for a quicker version) 1/2 cup ketchup 1/4 cup apple cider vinegar 3 tablespoons brown sugar (adjust to taste) 2 tablespoons Worcestershire sauce 1 tablespoon Dijon mustard 1 teaspoon smoked paprika 1/4 teaspoon chili flakes (optional, for heat) Salt and pepper, to taste
Directions
Make the strawberry BBQ sauce: I combine the strawberries, ketchup, vinegar, brown sugar, Worcestershire sauce, mustard, smoked paprika, and chili flakes in a medium saucepan over medium heat. I let it simmer for 10–15 minutes until the strawberries break down and the sauce thickens slightly. I blend the mixture until smooth using an immersion blender, then taste and adjust the balance of sweetness or acidity with more sugar or vinegar. I set it aside.
Prepare the beef: I season the chuck roast or brisket generously with salt and pepper. For extra flavor, I sear it in a hot skillet with olive oil for 2–3 minutes per side until browned.
Set up for cooking: I place sliced onions and garlic in the bottom of a slow cooker or Dutch oven. I add the seared beef on top and pour half of the prepared BBQ sauce over it, saving the rest for later.
Cook the beef:
Slow Cooker: I cook on LOW for 8 hours or HIGH for 4–5 hours until the beef is tender and easy to shred.
Oven: I preheat the oven to 325°F (160°C), cover the Dutch oven, and cook for 3–4 hours until the meat is fall-apart tender.
Shred and finish: Once cooked, I remove the beef and shred it with two forks. I skim off excess fat from the cooking juices if needed, then toss the shredded meat with some of the reserved BBQ sauce until it’s coated and glossy.
Serve: I serve the strawberry BBQ beef on toasted buns, over mashed potatoes, rice, or even in tacos. I sometimes garnish it with fresh herbs, sliced strawberries, or pickled onions for a pop of color and flavor.
Servings and Timing
Serves 6–8 Prep Time: 15 minutes Cook Time: 3 hours (oven) or up to 8 hours (slow cooker) Total Time: 3 hours 15 minutes
Variations
I like to change things up by adding a splash of balsamic vinegar for deeper fruit flavor or a spoonful of honey for extra sweetness. When I want more heat, I use chipotle powder or hot sauce in place of chili flakes. For a shortcut version, I mix store-bought BBQ sauce with strawberry jam—half a cup of each—and heat until blended.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, I warm the beef gently in a saucepan over low heat with a splash of water or broth to loosen the sauce. For longer storage, I freeze the shredded beef and sauce together for up to 3 months, then thaw overnight in the fridge before reheating.
FAQs
Does the strawberry flavor overpower the beef?
Not at all. The strawberries add a subtle sweetness that complements the smoky BBQ flavors beautifully.
Can I use frozen strawberries?
Yes, frozen strawberries work perfectly. I just simmer them a bit longer so the extra liquid reduces.
Do I have to sear the beef first?
No, but I like to—it adds more flavor and color to the finished dish.
What if I don’t have an immersion blender?
I can transfer the sauce to a blender and blend until smooth, then return it to the pan.
Can I make it spicier?
Definitely. I add more chili flakes or a bit of hot sauce to kick up the heat.
What sides go best with this?
I love serving it with coleslaw, cornbread, roasted potatoes, or grilled vegetables.
Can I make this ahead of time?
Yes, I can make the beef and sauce up to a day ahead and reheat before serving—it actually tastes better after resting.
How can I thicken the sauce more?
I let it simmer uncovered a bit longer, or stir in a teaspoon of cornstarch dissolved in water.
Can I make it tangier?
Yes, I add a splash of balsamic vinegar or extra apple cider vinegar to enhance the tartness.
Conclusion
I love how this strawberry BBQ beef blends the familiar comfort of slow-cooked barbecue with the brightness of summer fruit. The result is a tender, flavorful dish that feels both classic and creative. Whether I pile it on sandwiches or spoon it over rice, it’s a mouthwatering twist that always surprises and delights.
This Strawberry BBQ Beef recipe gives classic barbecue a fruity twist with a homemade strawberry-infused BBQ sauce. The result is tender, juicy beef coated in a smoky, tangy-sweet sauce that’s perfect for sandwiches, rice bowls, or tacos. It’s easy to make in the slow cooker or oven and adds a fresh burst of flavor to comfort food.
Ingredients
For the Beef:
2.5 to 3 lbs chuck roast or brisket
Salt and black pepper, to taste
1 tbsp olive oil (for searing)
1/2 onion, sliced
3 cloves garlic, minced
For the Strawberry BBQ Sauce:
1 cup strawberries (fresh or frozen), hulled and chopped (or 1/2 cup strawberry jam)
1/2 cup ketchup
1/4 cup apple cider vinegar
3 tbsp brown sugar (adjust to taste)
2 tbsp Worcestershire sauce
1 tbsp Dijon mustard
1 tsp smoked paprika
1/4 tsp chili flakes (optional, for heat)
Salt and pepper, to taste
Instructions
Make the strawberry BBQ sauce: In a saucepan over medium heat, combine strawberries, ketchup, vinegar, brown sugar, Worcestershire sauce, mustard, smoked paprika, and chili flakes. Simmer 10–15 minutes until strawberries soften and sauce thickens. Blend until smooth with an immersion blender and adjust sweetness or tang to taste. Set aside.
Prepare the beef: Season beef generously with salt and pepper. For added flavor, sear in a hot skillet with olive oil for 2–3 minutes per side until browned.
Set up for cooking: Place sliced onions and garlic in the bottom of a slow cooker or Dutch oven. Add the beef on top and pour half the BBQ sauce over it, reserving the rest.
Cook the beef:
Slow Cooker: Cook on LOW for 8 hours or HIGH for 4–5 hours, until tender and easy to shred.
Oven: Preheat to 325°F (160°C), cover, and cook for 3–4 hours until fork-tender.
Shred and finish: Remove beef, shred with two forks, and skim excess fat from juices. Toss shredded beef with reserved BBQ sauce until well coated.
Serve: Serve on buns, over rice or mashed potatoes, or in tacos. Garnish with fresh herbs, sliced strawberries, or pickled onions if desired.
Notes
Use frozen strawberries if fresh aren’t available; just simmer longer to reduce extra liquid.
For deeper flavor, add a splash of balsamic vinegar or honey to the sauce.
To make it spicier, use chipotle powder or hot sauce instead of chili flakes.
Shortcut: mix 1/2 cup strawberry jam with 1/2 cup store-bought BBQ sauce for a quick version.
Pairs beautifully with coleslaw, cornbread, or grilled veggies.
