Patsy Todd's chuck roast barbecue

This recipe, from the wife of University of Kentucky President Lee Todd, comes from "Kentucky Talegating," by Kelli and Jayna Oakley (Oakley Press, 2004).

2-pound boneless chuck roast, trimmed of excess fat
2 small onions, chopped
12-ounce can cola
1/3 cup Worcestershire sauce
1 tablespoons apple cider vinegar or white vinegar
1 teaspoons beef bouillon granules
teaspoon dry mustard
teaspoon chili powder
to teaspoon ground red pepper
3 garlic cloves, minced
1 cup ketchup
1 tablespoon butter or margarine

Put the roast into a 3-quart electric slow cooker. Add onion.

Combine cola, Worcestershire, vinegar, beef bouillon granules, dry mustard, chili powder, red pepper and garlic. Mix well. Remove 1 cup of sauce and chill.

Pour remaining sauce over roast. Cover and cook on high for 6 hours or low for 9 hours until tender.

Using a slotted spoon, remove roast and onions from cooker; shred meat with two forks. Combine reserved sauce, ketchup and butter in a saucepan. Cook over medium heat, stirring constantly, until thoroughly heated. Pour sauce over shredded meat, stirring gently. Spoon meat onto buns.

Serves 6 to 8.

Per serving nutrition data: 360 calories, 12 grams fat, 48 grams protein, 39 grams carbohydrate, .5 grams fiber, 700 milligrams sodium. 14 Sept05 Courier Journal