Chuck Roast Barbecue

2 1/2 lb Chuck roast; boneless, trimmed
1 md Onion; chopped
3/4 c Cola
1/4 c Worcestershire sauce
1 tb Apple cider vinegar
2 Cloves garlic; minced or crushed
1 ts Beef bullion granules
1/2 ts Dry mustard
1/2 ts Chili powder
1/4 ts Ground red pepper
1/2 c Ketchup
2 tb Butter or margarine
6 Hamburger buns

Combine roast and chopped onion in a 4 quart slow cooker. Combine cola and next 7 ingredients; reserve 1/2 cup in refrigerator. Pour remaining mixture over roast and onion.

Cover, cook on high 6 hours or until roast is very tender; drain and shred roast. Keep warm.

Combine reserved 1/2 cup cola mixture, ketchup and butter in a small saucepan; cook mixture over medium heat, stirring constantly, just until thoroughly heated. Pour over shredded roast, stirring gently. Spoon onto buns and serve with chips and pickle spears.

Chuck Roast Barbecue printer friendly version located here. (Just the recipe. Nothing else.)
Click Back to return.