Chuck Roast Barbecue

Recipe from

Southern Living


1 (2- to 2 1/2-pound) boneless chuck roast, trimmed
2 medium onions, chopped
3/4 cup cola carbonated beverage
1/4 cup Worcestershire sauce
1 tablespoon apple cider vinegar
2 cloves garlic, minced
1 teaspoon beef bouillon granules
1/2 teaspoon dry mustard
1/2 teaspoon chili powder
1/4 teaspoon ground red pepper
1/2 cup ketchup
2 teaspoons butter or margarine
6 hamburger buns


Combine roast and chopped onion in a 4-quart slow cooker.

Combine cola and next 7 ingredients; reserve 1/2 cup in refrigerator. Pour remaining mixture over roast and onion.

Cook, covered, on HIGH 6 hours or until roast is very tender; drain and shred roast. Keep warm.

Combine reserved 1/2 cup cola mixture, ketchup, and butter in a small saucepan; cook mixture over medium heat, stirring constantly, just until thoroughly heated. Pour over shredded roast, stirring gently. Spoon onto buns, and serve with potato chips and pickle spears, if desired.