1 boneless beef chuck shoulder pot roast (3 to 31⁄2 pounds)
1 medium onion, cut into quarters
3 cloves garlic, peeled
3⁄4 cup water
1 teaspoon salt
1⁄2 teaspoon pepper
1 bottle (18 ounces) hickory-flavored barbecue sauce
8 to 10 onion rolls, split
1. Divide the beef pot roast into four equal pieces. In a 412 to 512 quart slow cooker, combine the onion and garlic. Add the beef on top. Add water, pepper, and salt. Beef should be fork-tender when covered and cooked on HIGH for 5 to 512 hours or on LOW for 9 to 912 hours. (Cooking doesn’t require stirring.)
2. Remove the beef, and let it cool. Skim fat after straining cooking liquid. Use two forks to shred the beef.
3. Fill a 2-quart microwave-safe dish with beef. 12 cup cooking liquid and barbecue sauce should be stirred in. When heated through, cover and microwave on HIGH for 6 to 8 minutes, stirring once. Put food in rolls
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