this was a great EASY dish. i used my own homemade barbeque sauce and added two cloves of garlic-but i think erins version would have been just as good. the honey really adds to the great flavor. the meat was sooo tender and just fell apart- great on kiaser rolls with potato salad and some greens. thanks erin!!!
I used a 5-lb. bottom round,a bottle of dark Mexican beer,and added a large thinly sliced onion to the mix. After cooking on low heat in my crockpot for 10 hours, the shredding was easy. I mixed some liquid smoke in with the (hickory)bbq sauce and honey. This was a great recipe...makes a yummy sandwich on a kaiser roll. I froze portions that were leftover.
Mmmmmmm...this was SO yummy! I used a pork roast becuse I did not have a beef roast and it was delicious. Tasted just like "pulled pork" in a restaurant. Excellent!
Yummy! Along with the beer I added garlic and dried minced onions to the roast and cooked over night. In the morning when I shredded the meat along with the bbq sauce I also added Liquid Smoke...we like our meats smokey! Used Stubb's original sauce and just a drizzle of honey, afraid that a 1/4 cup would be too sweet as we like to taste the "vinegaryness" in the sauce. Also added more garlic after shredding as well. It came out so tender and yummy, served on buns w/ fresh sliced onion and it was divine. Thanks so much for posting, Miss Erin!
I chose Kraft Hickory Smoke barbecue sauce and was out of Frank's so had to try Chipotle Tabasco. I used a can of Busch Light because we had one loner in the fridge and we don't drink it. My husband and I both felt that this had a lot of flavor and was restaurant quality. I will be making this again for Friday nights when we have weekend guests. Thank you!! So yummy.
WoW! This was sooo good! I cooked a 4.5 lb. roast for 9 hours with a 12 ounce can of Coors light (its all I had). Drained the juices in a colander. Returned the shredded roast back into the crock pot, doubled the sauce recipe because it was too dry with the amount of meat I used. Let it simmer for half hour, then added 1/8 cup of water, then stirred and simmered for another half hour. It was PERFECT! My sister said it was the best bbq beef sandwich she has EVER had! Which says a lot coming from her since her and her husband are BBQ restaurant aficionados. This will be a welcome addition to my cookbook! Try this you will not be dissapointed!
Yum! Yum! I took this to work and everyone loved it and wanted the recipe for themselves. I didn't change a thing and it was great! Thanks for sharing, it's a keeper.
Very easy recipe. I cut my 4.5 lb. roast in half to make it easier to shred later. Also, I did chop it too making it easy to stay on bun. My beer of choice was Budweiser and the barbecue sauce was Stubbs Spicy Barbecue, which we love. I think the trick is to ALWAYS use a chuck roast, as it is the best. Pork would be good too! I think my husband would eat this every day if he could! Thanks Erin!
Great, easy recipe. I think the results really will depend on the BBQ sauce you use, so choose wisely. We used the BBQ sauce from Trader Joe's because we're trying to avoid HFCS, and it was pretty sweet, so I should have omitted the honey. I think next time I'll try something tangier. Thanks for the beer prep tip and easy recipe!
I came to this recipe because I needed to use up some BBQ sauce. My roast was on the small side, so after cooking it for 8 hours, I pulled the meat out, shredded it.... removed some of the liquid and added the BBQ sauce. I added some of the cooking liquid back into the pot if it was needed. I added a bit of salt, pepper and a pinch of sugar. I served this over fresh whole wheat buns and some steamed carrots. Can't beat this recipe for its flexability. My DD called them Sloppy Joes and gobbled hers down!!! That said it all....this will be a repeat!!! Thanks for the posting!!!