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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.

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