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September 18, 2008 by Scott.
INGREDIENTS (8 Servings)
- 1 (3 pound) boneless chuck roast
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- salt and pepper to taste
- 1 (18 ounce) bottle barbeque sauce
DIRECTIONS:
1. Place roast into slow cooker. Sprinkle with garlic powder and onion powder, and season with salt and pepper. Pour barbeque sauce over meat. Cook on Low for 6 to 8 hours.
2. Remove meat from slow cooker, shred, and return to slow cooker. Cook for 1 more hour. Serve hot.
Note: I shredded the meat in the slow cooker, but it was a little more difficult to really shred into smaller pieces.
Posted in Slow Cooker, BBQ, Beef | No Comments »