Had a chuck roast (3.5 lbs) thawed, so I threw it in the crockpot this AM covered with beef broth. Have definitely never heard of 7 lbs. of any cut of roast shredding after 2-4 hours in a crockpot on low (!!!), so I just planned on the standard 7-8 hours. Was fork tender/shredded easily at that point, so I drained some of the liquid out and made the sauce in a *separate* pan - those of you who don't like the taste, this is a good sauce base, but get creative and tweak it to your own preferences. More vinegar, add some other spices, more worcestershire, spice it up with crushed red pepper, honey vs. brown sugar, etc. (which is a good reason to make the sauce in a separate pan!). You really can't mess this up! After the sauce was done, I added it to the beef and cooked on low for another hour and it was perfect! Served on bakery-fresh toasted buns with homemade garlic cole slaw on the sandwiches (cole slaw on top of the bbq and under the top bun is essential in the south!) and thick cut oven fries. EXCELLENT and the kids tore it up! Regarding the sauce, for us it's kicked up with crushed red pepper, yellow mustard vs. dried, apple cider vinegar vs. white, a little juice from a jar of pepperocini peppers, and lots of McCormick Smokehouse ground black pepper. Just follow the base, and if it's not quite "there" for you, keep adding and tasting until you love it, THEN toss with the beef & it's the perfect (indoor anyway!) BBQ beef for sandwiches. Thanks for the great recipe!
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Had a chuck roast (3.5 lbs) thawed, so I threw it in the crockpot this AM covered with beef...