Tuesday, January 20, 2009

SL Chuck Roast BBQ

Here is the recipe "as is". We didn't really like the flavor of the bbq sauce that you make up at the end with the ketchup, so I simply mix up the cola thru the red pepper dump the entire amount of marinade over the roast & onions. It gives the beef the BEST flavor with that alone. I shred & return to the au jus to soak a bit. We usually eat it just like that on buns or add bbq sauce if you want.

  • 1 (2- to 2 1/2-pound) boneless chuck roast, trimmed
  • 2 medium onions, chopped
  • 3/4 cup cola carbonated beverage
  • 1/4 cup Worcestershire sauce
  • 1 tablespoon apple cider vinegar
  • 2 cloves garlic, minced
  • 1 teaspoon beef bouillon granules
  • 1/2 teaspoon dry mustard
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon ground red pepper
  • 1/2 cup ketchup
  • 2 teaspoons butter or margarine
  • 6 hamburger buns

Combine roast and chopped onion in a 4-quart slow cooker.

Combine cola and next 7 ingredients; reserve 1/2 cup in refrigerator. Pour remaining mixture over roast and onion.

Cook, covered, on LOW 10 hours or HIGH 6 hours or until roast is very tender; drain and shred roast. Keep warm.

Combine reserved 1/2 cup cola mixture, ketchup, and butter in a small saucepan; cook mixture over medium heat, stirring constantly, just until thoroughly heated. Pour over shredded roast, stirring gently. Spoon onto buns, and serve with potato chips and pickle spears, if desired.

Southern Living, MARCH 1996

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