Slow Cooker Chuck Roast Barbecue Recipes

Steps:

• Chop onions and place in bottom of 4 quart slow cooker.
• Trim all visible fat off of roast, cut in half to ensure even cooking, and place on top of onions.
• Mix cola, Worcestershire sauce, vinegar and minced garlic.
• Reserve 1/2 cup for use later, and pour the rest over the meat.
• Cover and cook on high for 6 hours or on low for 10 hours.
• When meat is done cooking and is very tender, remove meat and onions from the slow cooker with a slotted spoon.
• Discard cooking liquid in slow cooker.
• Add reserved sauce mixture and 1/2 cup bottled barbecue sauce to slow cooker and cook uncovered on high for 10 minutes.
• Meanwhile, shred roast with two forks.
• When sauce is finished, return shredded beef and onions to slow cooker, stir well, cover, and cook until heated through--about 10 minutes on high.

Steps:

• Season beef chuck roast with sea salt and black pepper; put into the crock of a slow cooker with onion quarters and garlic cloves. Pour beef broth and vegetable broth over the roast. Lay bay leaves and thyme atop the roast.
• Cook on Low for 7 to 8 hours.

Steps:

• Place roast in a 3 1/2 or 4 quart electric slow cooker; add onion.
• Combine cola and next 7 ingredients; cover and chill 1 cup sauce.
• Pour remaining sauce over raost.
• Cover with lid; cook on High for 1 hour.
• Reduce heat to Low; cook 8 hours or until roast is very tender.
• If time doesn't permit, you can omit cooking it on High for 1 hour.
• Just add two hours to the Low cooking time.
• Remove roast with chopped onion from cooker using a slotted spoon and shred meat with 2 forks.
• Combine reserved sauce, ketchup and butter in a saucepan; cook over medium heat, stirring constantly, until thoroughly heated.
• Pour sauce over shredded meat, stirring gently.
• Spoon meat mixture on buns.

Steps:

• Mix first 10 ingredients. Place roast in a 5-qt. slow cooker; top with sauce mixture. Cook, covered, on low until meat is tender, 5-6 hours., Remove roast from slow cooker; keep warm. Transfer cooking juices to a saucepan; skim fat. Mix cornstarch and cold water until smooth; stir into juices. Bring to a boil; cook and stir until thickened, 1-2 minutes. Stir in salt and pepper. Serve with roast.

Steps:

• Place roast into slow cooker. Sprinkle with garlic powder and onion powder, and season with salt and pepper. Pour barbeque sauce over meat. Cook on Low for 6 to 8 hours.
• Remove meat from slow cooker, shred, and return to slow cooker. Cook for 1 more hour. Serve hot.