Monday, October 24, 2011

Chuck Roast Barbecue

This recipe is from the cookbook Southern Living Our Best Easy Weeknight Favorites - this is an old favorite I'm reviving. It's made in the crock-pot so a perfect recipe for dinner on a busy Fall night.
This make tasty sandwiches, but it's also wonderful served over baked potatoes with sour cream.
Chuck Roast Barbecue

1 (2 1/2 pound) boneless chuck roast, trimmed of fat
2 medium onions, chopped
1 (12 oz)can cola flavored drink (1 1/2 cups)
1/3 cup Worcestershire sauce
1 ½ tablespoons apple cider vinegar or white vinegar
1 ½ teaspoons beef bouillon (I use one Knorr beef bouillon cube)
¾ teaspoon dry mustard
¾ teaspoon chili powder
¼ to ½ teaspoon ground red pepper (I'm a spice wimp, I use none)
3 cloves garlic, minced
1 CUP ketchup
1 tablespoon butter
6 hamburger buns
dill pickle slices (optional)

Place roast in a 3 ½ or 4 quart electric slow cooker; add onion. Combine cola and next 7 ingredients. Remove 1 cup of the sauce, cover & chill the reserved cup for later. Pour remaining sauce over roast. Cover and cook on HIGH 6 hours or on LOW 9 hours or until roast is very tender. Remove roast with chopped onion from cooker, using a slotted spoon, and shred meat with two forks. (reserve remaining meat juices to spoon over mashed potatoes or toast, if desired.) I throw out the onions, they add flavor to the roast but don't have much flavor in them by the end.
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Combine reserved sauce, ketchup, and butter in a saucepan; cook over medium heat, stirring constantly, until thoroughly heated. Pour sauce over shredded meat, stirring gently. Spoon meat mixture onto buns.
Yield 6 servings.


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