Prep 5 mins
Cook 7 hrs
I found the original recipe on AllRecipes and made a few changes. I especially like to serve this in the summer, when we're in the mood for barbecue and I don't want to be stuck in a hot kitchen. The original recipe calls for a boneless chuck roast, but I've experimented with different cuts of meat and have found that we prefer the eye of round or sirloin tip. The leaner meats allow the roast to cook without diluting the barbecue sauce.
- 3 lbs boneless beef chuck roast or 3 lbs eye of round roast or 3 lbs sirloin tip roast
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- salt & pepper
- 2 (18 ounce) bottles barbecue sauce
- Season roast with garlic powder, onion powder, salt & pepper.
- Power one bottle of barbecue sauce over meat.
- Cook on low for 6 to 8 hours.
- Remove meat, shred & return to slow cooker.
- Pour the second bottle of barbecue sauce over the meat & stir.
- Cook for one more hour.
- Serve on your favorite buns.
This was good and easy to make. I followed the recipe as written and we all enjoyed this on sandwiches.
I also found this originally on another web site. This recipe couldn't be easier, and the meat is so tender and flavorful! I recommend using your most favorite bottled barbecue sauce--this is important. I served this last night as barbecue beef sandwiches, using the oblong sourdough sandwich rolls, and made seasoned baked sweet potato fries for the side dish. I have made this recipe many times; I often put it in the crock pot pot just before bed time and let it cook overnight, then do the shredding in the morning. This way, it just needs warming (adding the second bottle of sauce) before dinner.