Slow Good BBQ Beef Sandwiches


1 boneless beef chuck shoulder pot roast (3 to 31⁄2 pounds)
1 medium onion, cut into quarters
3 cloves garlic, peeled
3⁄4 cup water
1 teaspoon salt
1⁄2 teaspoon pepper
1 bottle (18 ounces) hickory-flavored barbecue sauce
8 to 10 onion rolls, split


  1. Cut beef pot roast into 4 even pieces. Place onion and garlic in 41 ⁄2- to 51 ⁄2-quart slow cooker; place beef on top. Add water, salt, and pepper. Cover and cook on HIGH 5 to 51 ⁄2 hours, or on LOW 9 to 91 ⁄2 hours, or until beef is fork-tender. (No stirring is necessary during cooking.)
  2. Remove beef; cool slightly. Strain cooking liquid; skim fat. Shred beef with 2 forks.
  3. Place beef in 2-quart microwave-safe dish. Stir in barbecue sauce and 1 ⁄2 cup cooking liquid. Cover and microwave on HIGH 6 to 8 minutes or until heated through, stirring once. Serve in rolls

Enjoy !

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