|Nutritional Guidelines (per serving)|
Eugene's easy crock pot beef barbecue is made with an inexpensive pot roast. The roast is cooked low and slow with some cola, ketchup, and onion soup mix.
Only 4 ingredients make it a breeze to prepare, and the slow cooker makes it practically hands-free.
Liquid smoke comes in a variety of flavors, including applewood, oak, and mesquite. For smoky flavor, add a teaspoon or two of liquid smoke or season the beef with smoked barbecue seasoning.
- 4 pounds beef chuck roast (or use a rump roast or bottom round)
- 2 cups tomato ketchup
- 1 envelope Lipton onion soup mix
- 1 (12-ounce) can cola (or Dr. Pepper, regular, not diet)
Pat the pot roast dry with paper towels. Cut it into pieces, if desired, and place it in the slow cooker.
In a bowl, combine the ketchup, dry onion soup mix, and cola; stir to blend. Pour the sauce mixture over the pot roast in the slow cooker.
Cover the pot and cook the meat on low for 8 to 10 hours. The meat will pull apart easily when done.
Shred the beef and serve it in sandwich buns with some of the sauce drizzled over it. Top the beef filling with some coleslaw or serve it on the side.
The best beef for a tender, juicy pot roast are cuts from the chuck, bottom round, or rump. These inexpensive cuts have lots of connective tissue, which breaks down over the long period of cooking. You end up with tender, melt-in-your mouth beef with loads of flavor.