I’m not ashamed to say it. I can put away some pot roast. Put a bowl of pot roast in front of me, and there’s only one outcome: an empty bowl. Put a bowl of this slow cooker BBQ pot roast in front of me and there’s only one outcome: me asking for seconds and probably thirds. That same great flavor as a traditional pot roast, completely amped up with BBQ flavors. Surprisingly different and really a treat to eat!
I used a sweet and spicy BBQ sauce when I made this slow cooker BBQ pot roast. You want something with a smoky flavor, and maybe even a bit of a spicy kick. After all, this isn’t your normal pot roast.
Also try my slow cooker Mississippi pot roast.
Slow Cooker BBQ Pot Roast
Prep Time 15 minutes
Cook Time 10 hours
Total Time 10 hours 15 minutes
Servings 8 servings
- 2 - 3 pound chuck roast some fat removed
- 1/2 white onion chopped
- 1 small green bell pepper chopped
- 2 stalks celery chopped
- 2 large Russet potatoes chopped into chunks (I left the skin on)
- 2 cloves garlic minced
- 1/2 cup tomato sauce
- 1/2 cup your favorite BBQ sauce I used Heinz Memphis Sweet & Spicy
- 2 beef bouillon cubes
- 1 teaspoon Kosher salt
- 1 teaspoon freshly ground black pepper
- 1/2 teaspoon dried thyme crumbled
- 1/2 cup water plus more, possibly
Place everything into your slow cooker, starting with the meat first.
Cook on low 8-10 hours or until the meat is fall-apart tender, stirring every hour after the first 4 hours. Add more water as you go if the pot roast is thicker than you prefer.
Oh, what a wonderful BBQ sauce this hot pepper jelly BBQ sauce is. It has the perfect consistency. Not too runny, not too gloppy. A small bit of heat and a little tang from vinegar and mustard. Perfect for any pork BBQ dish. For me that means smoked baby back ribs.
You can substitute any kind of jelly for the hot pepper jelly, really. But don’t be afraid of hot pepper jelly. Out of the jar, sure, it’s got some kick. But in this hot pepper jelly BBQ sauce that heat gets a little mellowed. You still get great pepper flavor though. It’s still a great sauce!
Want something even spicier? Try my atomic BBQ sauce on ribs.
Hot Pepper Jelly BBQ Sauce
Prep Time 5 minutes
Total Time 5 minutes
Servings 2 cups
- 3/4 cup hot pepper jelly I used Tabasco
- 3/4 cup ketchup
- 1/4 cup white vinegar
- 2 tablespoons Worcestershire sauce
- 1 tablespoon prepared yellow mustard
- 1 clove garlic minced
When I make a batch of this basic BBQ rub I don’t just make a little ole container full. No, I make a bunch of it. A whole lot. That’s because I use it on just about every piece of meat that I throw onto my trusty old smoker. It shines best on beef and pork, adding a bit of sweetness and a bit of heat. And though it contains coffee and lemon pepper the flavors from those two ingredients don’t jump out and scream at your taste buds. They’re there though, working perfectly with the rest of the flavors. This is truly a great all-around rub.
The idea for this basic BBQ rub came from Ray Lampe’s book, Slow Fire: The Beginner’s Guide to Lip Smacking Barbecue. The book is full of great recipes and stories and ideas, just like this one. This rub can be used as-is or as a great jumping-off point for making your own rub. Play with the ratios to suit your tastes. For example, don’t use regular paprika just use only smoked paprika for a much stronger smoke flavor, perfect for seasoning foods cooked in doors where you won’t get a strong wood flavor. Or add more heat. Or leave out the heat. It’s a very versatile rub.
Also try my basic BBQ sauce. Like this rub, it’s great as is or use it as a base for your own flavors.
Basic BBQ Rub
Servings 12 ounces
- 1/2 cup Sugar in the Raw
- 1/2 cup Kosher salt
- 3 tablespoons chili powder use hot for extra kick
- 3 tablespoons paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon cayenne
- 1 teaspoon smoked paprika
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon lemon or lime pepper
- 1/2 teaspoon finely ground coffee not instant