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

Cook Time 8 30

Total Time 8 35

Servings

Calories 326kcal

Author Based on a recipe from Plain Chicken

Equipment

Ingredients

2 teaspoon garlic salt
½ 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

Optional gravy

3 tablespoons cornstarch
¼ 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.

Notes

Also great served on bread or rolls as sandwiches.

Nutrition