This looks great, but how about a recipe for the frosting? I don't think the recipe's complete without it.

Reviewed On: May 19, 2013

I used a bottom round instead of the chuck roast and I cooked it as directed, overnight in a crockpot. The meat was very tender and came apart easily while I was shredding it with a fork and it was not fatty at all (except for the fat on the bottom, which I removed before cooking). However, when I tasted it, it did seem to be a bit grainy or mealy (not sure how to describe the texture). Maybe it was the type of meat I used. Also, the ketchup mixture was a bit too acidic for me, so after I shredded the beef, I added some more brown sugar to the mixture before returning the beef to the mixture for the last hour of cooking. Hopefully, we won't notice the texture while eating it on the buns. Overall, I like the process of cooking the meat with the mixture over it.

Reviewed On: May 19, 2013

The first time I made this, I thought it was a good idea and much simpler to throw everything in the crockpot and then, shred the chicken after done. I, however, did not like the cream cheese. After sitting, the mixture became too thick, whereas I wanted everything to be looser and identifiable. I've used this recipe many times thereafter. I just omit the cream cheese, then it's perfect for me and my family.

Reviewed On: May 3, 2013