Post by chief_cook2 on May 18, 2007 13:00:25 GMT -6
Crockpot Chuck Roast Barbecue
one 2- to 3-pound boneless chuck roast, trimmed
2 to 3 onions, chopped
3/4 cup carbonated cola beverage
1/4 cup Worcestershire sauce
1 tablespoon apple-cider vinegar
1 beef bouillon cube
1/2 teaspoon dry mustard
1/2 teaspoon chili powder
1/4 teaspoon ground red pepper
1/4 cup ketchup
2 teaspoons butter or margarine
hamburger buns
Combine roast and chopped onions in a 4-quart slow cooker. Combine cola
and next 6 ingredients; reserve 1/2 cup in refrigerator. Pour the
remaining mixture over the roast and onions. Cook covered, overnight (10
to 12 hours) or until roast is very tender. You can also cook for 6
hours on high.
Drain and shred the roast, adding some of the onion. Combine the
reserved cola mixture and ketchup and butter and add to the Crockpot.
Return meat to sauce, mixing thoroughly but gently. Cover and heat on
low until heated through. Serve on buns.
Note: If you like it spicy hot, use hot ketchup or spicy barbecue sauce.
Serves 8.
one 2- to 3-pound boneless chuck roast, trimmed
2 to 3 onions, chopped
3/4 cup carbonated cola beverage
1/4 cup Worcestershire sauce
1 tablespoon apple-cider vinegar
1 beef bouillon cube
1/2 teaspoon dry mustard
1/2 teaspoon chili powder
1/4 teaspoon ground red pepper
1/4 cup ketchup
2 teaspoons butter or margarine
hamburger buns
Combine roast and chopped onions in a 4-quart slow cooker. Combine cola
and next 6 ingredients; reserve 1/2 cup in refrigerator. Pour the
remaining mixture over the roast and onions. Cook covered, overnight (10
to 12 hours) or until roast is very tender. You can also cook for 6
hours on high.
Drain and shred the roast, adding some of the onion. Combine the
reserved cola mixture and ketchup and butter and add to the Crockpot.
Return meat to sauce, mixing thoroughly but gently. Cover and heat on
low until heated through. Serve on buns.
Note: If you like it spicy hot, use hot ketchup or spicy barbecue sauce.
Serves 8.