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.

Course Main

Cuisine American

Keyword crockpot, pot roast, slow cooker

Prep Time 15

Cook Time 10

Total Time 10 15

Servings servings

Calories 627kcal

Author Based on a recipe from Lauren Greutman

Equipment

Slow Cooker

Ingredients

2 - 3 pound chuck roast some fat removed
½ 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
½ cup tomato sauce
½ cup your favorite BBQ sauce
2 beef bouillon cubes
1 teaspoon kosher salt
1 teaspoon ground black pepper
½ teaspoon dried thyme crumbled
½ 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.
Chop the meat as you like.
Serve hot.

Notes

I put my cutting board inside a rimmed baking sheet before chopping the roast. That way the juices don't run all over the place.

Nutrition