Prep Time
20 Mins
Cook Time
6 Hours
Yield
Makes about 3 qt.

How to Make It

Step 1

Sprinkle roast evenly with 1 tsp. salt. Cook roast in hot oil in a large skillet over medium-high heat 3 minutes on each side or until browned.

Step 2

Combine minced garlic, remaining 1 tsp. salt, and next 8 ingredients in a 6-qt. slow cooker; gently add roast.

Step 3

Cook, covered, on HIGH 6 hours or until roast is very tender. Remove roast from slow cooker, and shred using 2 forks. Skim off any fat from tomato sauce, if desired, and return shredded meat to sauce. Serve over hot cooked spaghetti, if desired.

Step 4

Note: Freeze spaghetti sauce in airtight containers for up to 6 weeks, if desired.

Ratings & Reviews