Patsy Todd's Chuck Roast Barbeque



  • 2 1/2 lbs boneless chuck roast, trimmed
  • 2 small onions, chopped
  • 12 oz. can cola flavored beverage
  • 1/3 c. Worcestershire sauce
  • 1 1/2 T apple cider vinegar or white vinegar
  • 1 1/2 tsp beef bouillon granules
  • 3/4 tsp dry mustard
  • 3/4 tsp chili powder
  • 1/4 to 1/2 tsp ground red pepper
  • 3 garlic cloves, minced
  • 1 c. ketchup
  • 1 T butter or margarine


Place roast in 3 1/2 quart electric slow cooker. Add onion. Combine cola
and next seven ingredients. Cover and chill one cup of sauce. Pour remaining
sauce over roast. Cover and cook on high for 6 hours or on low for 9 hours
or until roast is very tender. Using a slotted spoon, remove roast and
chopped onions from cooker, shred meat with two forks. Combine reserved
sauce, ketchup and butter in a saucepan. Cook over med. heat stirring
constantly until thoroughly heated. Pour sauce over shredded meat, stirring
gently. Spoon meat mixture into buns. Serves 6

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