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Slow Cooker Shredded 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.
Course Main
Cuisine American
Keyword crockpot, pot roast, slow cooker
Prep Time 5 minutes minutes
Cook Time 8 hours hours 30 minutes minutes
Total Time 8 hours hours 35 minutes minutes
Servings 8
Calories 326 kcal
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.
Calories: 326 kcal | Carbohydrates: 4 g | Protein: 33 g | Fat: 20 g | Saturated Fat: 9 g | Trans Fat: 1 g | Cholesterol: 118 mg | Sodium: 852 mg | Potassium: 615 mg | Fiber: 1 g | Sugar: 1 g | Vitamin A: 44 IU | Vitamin C: 3 mg | Calcium: 43 mg | Iron: 4 mg