Slow Cooker BBQ Pot Roast

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!
Slow Cooker BBQ Pot RoastI 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

Course Main
Cuisine American
Prep Time 15 minutes
Cook Time 10 hours
Total Time 10 hours 15 minutes
Servings 8 servings

Ingredients

  • 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

Instructions

  • 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.
  • Serve hot.

Slow Cooker Jalapeno Pot Roast

It’s not uncommon for me to dream of a meal the night after I’ve had it. What isn’t common is when I dream about a meal BEFORE I’ve even had it. I knew going in that this slow cooker jalapeno pot roast was going to be great. Of course, after a day in the slow cooker the meat was tender and easy to shred. And it has just the right amount of spicy kick to it. It’s definitely not a bland pot roast by any stretch of the imagination.
Slow Cooker Jalapeno Pot RoastI set out making slow cooker jalapeno pot roast for po boy sandwiches and that’s it. As soon as I came across the recipe I knew that that’s what I was going to do. And the sandwiches came out absolutely perfect. I could’ve served the pot roast over mashed potatoes or made an open-faced sandwich or even better, used it in tacos, but I wanted a sandwich with some cool toppings like tomato and onion and lettuce to contrast the spicy beef. Perfect!

Also try my slow cooker BBQ pot roast and Mississippi pot roast.

Slow Cooker Jalapeno Pot Roast

Course Main
Cuisine American
Prep Time 5 minutes
Cook Time 10 hours
Total Time 10 hours 5 minutes
Servings 8 servings

Ingredients

  • 3 pounds chuck steak or roast
  • 1 4 ounce can fire-roasted jalapeno peppers, not drained
  • 1 large yellow onion sliced thin
  • 2 cloves garlic minced
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 tablespoons apple cider vinegar

Instructions

  • Place meat into the slow cooker.
  • Combine remaining ingredients in a large bowl and pour over the meat.
  • Cover and cook on low 8-10 hours.
  • Carefully remove the meat and chop or shred as desired, then return to the slow cooker to absorb the juices.

Slow Cooker BBQ Pot Roast

It was the first frosty day of fall, and I needed something to warm me up. Something hearty, beefy and easy. So I made slow cooker BBQ pot roast and it fit the bill perfectly. It wasn’t long before I forgot how cold it was and how cold it would get in the coming days and weeks. Brrrrr! I should’ve made a double batch!
slow-cooker-bbq-pot-roastI like my pot roast shredded, but if you like yours chopped or sliced you can do that instead. Either way this slow cooker BBQ pot roast comes out very tender and very tasty. You can substitute beef broth for the Coke too if you don’t have soda on hand.

I think pot roast is best served with grits, but mashed potatoes are just (well, almost) as great. I like the textural contrast of the grits with the tender, juicy beef.

Also try my slow cooker jalapeno pot roast and Mississippi pot roast.

Slow Cooker BBQ Pot Roast

Course Main
Cuisine American
Prep Time 5 minutes
Cook Time 8 hours 30 minutes
Total Time 8 hours 35 minutes
Servings 6 -8 servings

Ingredients

  • 2 teaspoon garlic salt
  • 1/2 teaspoon freshly ground black pepper
  • 3-4 pound boneless chuck roast fat trimmed from edges
  • 1 12 ounce can Coke (you can use diet)
  • 1 12 ounce bottle chili sauce (you can use spicy!)
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons hot sauce

Optional gravy

  • 3 tablespoons cornstarch
  • 1/4 cup whole milk

Instructions

  • Season the roast with garlic salt and black pepper.
  • Transfer to a slow cooker.
  • In a small bowl whisk together the Coke, chili sauce, Worcestershire sauce and hot sauce. Pour over the roast.
  • Cover and cook on low for 8 hours or until the roast starts to fall apart. Remove the roast.
  • Optional gravy:Combine the cornstarch with the milk and whisk into the juices left in the slow cooker.
  • Slice, shred or chop the roast as desired and return it to the cooker.
  • Increase slow cooker to high and cook another 15 minutes.
  • Serve roast topped with the gravy (if you made it) or just spoon the remaining juices over the meat.

Slow Cooker Mississippi Pot Roast

I’ve made my share of pot roasts. In the oven. In a crockpot. Heck, I’ve even smoked a pot roast (and boy, was it ever heavenly). There’s a 3-way tie on my list of my favorite things to make during the fall and winter: chili, gumbo, and pot roast. And when it comes to an easy-to-make pot roast, this slow cooker Mississippi pot roast is the king.

Six ingredients and eight hours and you’ll be enjoying an absolutely flavor-packed fall-apart roast. Do not be tempted to add beef broth or any other liquid to this slow cooker Mississippi pot roast. It will make it’s own gravy just fine by itself. Add everything to the crockpot and go away. Leave it be.Slow Cooker Mississippi Pot Roast

We had this roast over mashed cauliflower. Yes, cauliflower.

If you’re looking for a to-die-for pot roast sandwich, check out my copycat of the one from the Hobnob Corner Restaurant, in Nashville, Indiana. Cheese caramelized onions and horseradish compliment the pot roast perfectly.

Also try my jalapeno pot roast and my slow cooker BBQ pot roast.

Slow Cooker Mississippi Pot Roast

Course Main
Cuisine American
Prep Time 5 minutes
Cook Time 8 hours 10 minutes
Total Time 8 hours 15 minutes
Servings 6 -8 servings

Ingredients

Instructions

  • Heat a large skillet or Dutch oven over medium-high heat.
  • Season the roast with the Cajun seasoning and add to the skillet. Brown on all sides, then transfer to a crockpot set on low.
  • Sprinkle the top of the roast with the au jus and ranch dressing seasoning mixes.
  • Place the stick of butter on top of the roast.
  • Add the pepperoncinis to the crockpot and cover.
  • Cook on low for 8 hours. Remove roast (be careful, it'll want to fall apart on you!) and chop or shred as desired.
  • Return meat to the crockpot then serve over mashed potatoes, mashed cauliflower, bread, on sandwiches, you name it!

Smoked Pot Roast

I read somewhere that you’re not supposed to say “This is the best thing that I ever ate” on a food show or on a food blog. The theory is that well, tomorrow, you might have a better version of the same dish, so then what are you going to say? “This is even better than the best thing I ever ate”?¬†Well, I’m going to violate the rule right here and now and say that this smoked pot roast is the best pot roast I ever ate. It’s incredible and it’s tender. It’s juicy and it’s so flavorful. And it has a hint of smoke.

Smoked Pot RoastYou could make this same recipe in the oven, but since you won’t get that great smoke flavor, you’ll need to add a bit (to taste, but not much) of liquid smoke.

We had some leftover pot roast, so I used up the meat in two other great dishes. First, I substituted the pot roast for corned beef on Reuben sandwiches (rye and Thousand Island and kraut).

Smoked Pot Roast Grilled Cheese Then I made grilled smoked pot sandwiches by topping Texas toast with white cheddar and sauteed onions, and of course, pot roast.Smoked Pot Roast Reubens

This pot roast is incredible.

Smoked Pot Roast

Course Main
Cuisine American
Prep Time 10 minutes
Cook Time 8 hours
Total Time 8 hours 10 minutes
Servings 10 -14

Ingredients

  • 2 3 1/2 pound or so boneless chuck steaks
  • 1 packet brown gravy mix
  • 1 packet Ranch dressing mix
  • 1 packet Italian seasoning mix
  • 1 can beef broth
  • 4 Russet potatoes cut into bite-sized chunks
  • 2 medium sweet onions cut into bite-sized chunks
  • 4 large carrots cut into bite-sized chunks

Instructions

  • Fire up your smoker for 250 F and add a chunk or two of light wood (I used apple).
  • Place each chuck steak into a deep 9" x 11" aluminum pan.
  • Combine the gravy, dressing, and seasoning packets and rub liberally over each chuck. Use it all.
  • Add 1/2 of the can of beef broth to each pan.
  • Smoke for 1 hour.
  • Cover each pan in foil and cook another 4 hours or until the meat is tender but not yet falling apart.
  • Divide the vegetables between both pans, cover again, and cook another 2 hours.
  • Remove from the smoker and let rest 10 minutes then shred as desired.
  • Devour.

Pot Roast Sandwich

This is my take on the famous pot roast sandwich from the Hobnob Corner Restaurant in Nashville, Indiana. All of the food at the Hobnob is soooooo good, and their pot roast sandwich is no exception. It is insanely good. The pot roast is tender, herby, with a hint of wine, and juicy, while the creamy horseradish sauce adds just a little bite. Topped with caramelized onions, it’s the perfect sandwich.

Pot Roast SandwichI actually omitted the caramelized onions the first time I made this sandwich. It was still a great sandwich. As much as I used to not love horseradish I found it to be fantastic on this sandwich. It goes with the roast beef perfectly.

Pot Roast Sandwich

Course Main
Cuisine American
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Author Mike

Ingredients

For the caramelized onions

  • 2 tablespoons unsalted butter
  • 2 medium yellow onions halved and sliced very thin
  • Kosher salt and freshly ground black pepper

Instructions

  • Slather the bread with the horseradish sauce.
  • Add generous amounts of the pot roast.
  • Top with the cheese and place under the broiler long enough to melt the cheese.
  • Add onions and serve.
  • Note: If you have the juices leftover from making the pot roast, run it through a sieve and serve as a great dipping sauce.

For the caramelized onions:

  • Melt the butter in a large frying pan over medium-low heat until foaming.
  • Add the onions and cook them until they are deep golden brown and caramelized, about 45 minutes.
  • Season with salt and pepper.
  • Remove and let cool slightly before serving.

Perfect Pot Roast

The original recipe for this pot roast called it “perfect”. I was thinking well maybe it’s really just almost-perfect, but no, it is the perfect pot roast. Simple and unbelievably flavorful thanks to the Merlot and the spices. And oh-so-tender. It is the pot roast that dreams are made of.

Perfect Pot RoastI love this piled high on a big ole loaf of French bread. Almost like a French dip, but oh so much better. I follow a recipe I made after visiting the Hobnob Corner Restaurant in Nashville, Indiana. The sandwich is topped with a horseradish sauce and caramelized onions. It’s really good and I highly recommend it.

Perfect Pot Roast

Course Main
Cuisine American
Prep Time 10 minutes
Cook Time 4 hours 30 minutes
Total Time 4 hours 40 minutes
Servings 8

Ingredients

  • Kosher salt and freshly ground black pepper
  • 3 or so pound chuck roast
  • 3 tablespoons olive oil divided
  • 2 whole white onions peeled and halved
  • 1 pound carrots cut into 2" pieces
  • 1 cup Merlot
  • 3 cups more or less beef broth
  • 3 teaspoons dried rosemary crushed
  • 3 teaspoons dried thyme crushed

Instructions

  • Preheat your oven to 275 F.
  • Generously sprinkle the roast with salt and pepper on all side.
  • Heat 1 1/2 tablespoons of oil in a large pot or Dutch oven.
  • Add the onions and brown on all sides. Remove.
  • Add the carrots and cooking until just getting some color. Remove.
  • Add the remaining oil and once it is hot, add the meat. Brown the meat on all sides. Remove.
  • Add the wine and scrape the bottom of the pot, getting all of the flavor pieces unstuck.
  • Add the meat back into the pot. Add enough beef broth to cover the meat about halfway up the sides.
  • Add the onions and carrots. Sprinkle with the spices.
  • Cover and place in the oven for 3-4 hours until the meat begins to fall apart.
  • Remove and let rest 10-15 minutes before carving (or shredding).