As I am often prone to do on winter weekends, my slow cooker is making another grand appearance. It really makes a lazy Sunday all that it can be.
This weekend, Steve and I decided to make chuck roast barbecue. We've made it several times before, and it never fails to satisfy. It's great in both warm and cold weather.
The original recipe calls for serving it on hamburger buns, though we tend to serve it with a side of potatoes (baked, mashed, or in today's case, oven-roasted) and a veggie of choice. I found the recipe in a Southern Living cookbook for "Easy Weeknight Favorites".
- 1 (2-1/2 pound) boneless chuck roast, trimmed
- 2 medium onions, chopped (I use one large sweet onion)
- 1 (12-oz) can Coke
- 1/3 cup Worcestershire sauce
- 1-1/2 Tbsp apple cider vinegar
- 1-1/2 tsp beef bouillon granules
- 3/4 tsp dry mustard
- 3/4 tsp chili powder
- 1/4 to 1/2 tsp ground red pepper
- 3 cloves garlic, minced
- 1 cup ketchup
- 1 Tbsp butter
- 6 hamburger buns (optional)
Place roast in slow cooker; add onion. Combine Coke and next 7 ingredients; cover and chill 1 cup sauce. Pour remaining sauce over roast. Cover and cook on HIGH 6 hours or LOW 9 hours or until roast is very tender. Remove roast with chopped onion from cooker, using a slotted spoon, and shred meat with forks. (Remaining meat juices can be spooned 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.
