Patsy Todd's chuck roast barbecue
This recipe, from the wife of
2½-pound boneless chuck roast, trimmed of excess fat
2 small onions, chopped
12-ounce can cola
1/3 cup Worcestershire sauce
1½ tablespoons apple cider vinegar or white vinegar
1½ teaspoons beef bouillon granules
¾ teaspoon dry mustard
¾ teaspoon chili powder
¼ to ½ teaspoon ground red pepper
3 garlic cloves, minced
1 cup ketchup
1 tablespoon butter or margarine
Put the roast into a 3½-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