Reviewed: Apr. 9, 2012

Very easy recipe and very good!

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Reviewed: Mar. 27, 2012

I make it starting the night before: add chopped onion and garlic to the bottom of the slow cooker, add the chuck roast (or 7-blade roast works well, too) and add a bottle of beer. Cook on low overnight, about 8 hours. The next morning, take meat out and shred. Drain most of the broth into a bowl and skim off the fat Save a couple cups of the broth. Add the shredded beef back to the slow cooker along with a bottle of barbecue sauce and 1 cup of the broth. Continue cooking on low until ready to serve. Add a little more of the reserved broth if it starts to thicken too much. Great make ahead party fare. Set out a basket of onion rolls and sourdough rolls and a couple of salads and everyone can serve themselves.

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PETCHEF

Reviewed: Mar. 7, 2012

So easy and everybody loved it!

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armygurlspc

Cooking Level: Intermediate

Reviewed: Jan. 29, 2012

Sooooo good! After reading through some reviews I used a pork roast instead. I drained some of the juice, but not all of it and then added more BBQ sauce once I had it shredded and back in the slow cooker. This is now one of our favorite dinners. Thanks so much! And thanks for all the reviews. They are helpful on every recipe on here.

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Stephanie

Reviewed: Jan. 28, 2012

Bought a roast, and husband really wanted to slow cook with vegitables. I talked him to making BBQ sandwiches with it. He was not disappointed. I always use cola and water when slow cooking a potroast for BBQ sandwiches and drain before shredding meat. I have made this many times for party's and get rave reviews. Can even buy slider buns and serve at super bowl party's.

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Reviewer:

jeni

Cooking Level: Intermediate

Living In: Waterford, Michigan, USA

Reviewed: Jan. 22, 2012

This tasted good but I would never use a chuck roast again. I had to throw about half of it out when I was shredding it in the end to get rid of all the fat. I will definitely use this recipe again, but with a leaner cut of meat. 2/5 stars with a chuck roast as written, I think it would be 4-5/5 with a leaner cut of meat.

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Nancy Bigford

Cooking Level: Beginning

Home Town: Boise, Idaho, USA

Living In: Meridian, Idaho, USA

Reviewed: Jan. 6, 2012

Yummy and easy. My husband says doesn't like pulled meat, but loved this. The kids even tiried it and liked it.

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5 users found this review helpful

Reviewer:

Kara6862

Reviewed: Jan. 3, 2012

This was good and so easy! I used Sweet Baby Ray's bbq sauce.

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Reviewer:

GSWOODY

Cooking Level: Intermediate

Home Town: South Bend, Indiana, USA

Living In: Pittsboro, Indiana, USA

Reviewed: Dec. 10, 2011

This recipe is absolutely AMAZING!!!! It's super easy and tastes wonderful! I read the reviews first and made a few changes. First, I used a 3 lb EYE ROUND ROAST because it is a leaner cut. I also cooked it, first, in DR PEPPER with generous amounts of salt, pepper, hot sauce, and a little smoke flavoring. Also, instead of using garlic and onion powder, I used about 5 small cloves of garlic and a whole yellow onion. After cooking for 6 hours, I drained the liquid, shredded the beef and added the bbq sauce to let cook for 2-3 more hours. Instead of using a store brand bbq sauce, I made my own using the BOURBON WHISKEY BBQ SAUCE recipe on here. I would recommend this recipe to anyone!!!

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9 users found this review helpful