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 shredded 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!
I 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 Shredded BBQ Pot Roast
- 2 teaspoon garlic salt
- 1/2 teaspoon ground black pepper
- 3-4 pound chuck roast boneless, fat trimmed from edges
- 1 12 ounce Coke you can use diet
- 1 12 ounce chili sauce you can use spicy
- 2 tablespoons Worcestershire sauce
- 2 tablespoons hot sauce
- 3 tablespoons cornstarch
- 1/4 cup whole milk
- 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.
Nutritional values are approximate.