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Chuck Roast BBQ

  • 2.5 lb boneless chuck roast, trimmed
  • 1 medium onion, chopped
  • 1 12-oz can of Coke or Pepsi
  • 1/3 cup Worcestershire sauce
  • 1.5 Tb apple cider vinegar or white vinegar
  • 1.5 tsp beef bouillon granules
  • 3/4 tsp dry mustard
  • 3/4 tsp chili powder
  • 1/4 - 1/2 tsp ground red pepper
  • 3 cloves garlic, minced
  • 1 cup ketchup
  • 1 Tb butter or margarine
  • 6 hamburger buns
Place roast in a 3.5 to 4 quart electric slow cooker; add onion. Combine cola and next 7 ingredients; cover and chill 1 cup sauce. Pour remaining sauce over roast. Cover and cook on high for 6 hours or on low for 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.)

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.

Toasting the buns a bit helps them not to get mushy as fast.

Serves 6 People
People love this recipe, including kids. Meat comes out very tender.
Submitted by Dan and Alicia Cunningham - Burlington, VT Mar 23, 2010 15 min 30 min 45 min
Recipe Rascal