Barbecued Pot Roast Recipe


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Roll this barbecued pork in tortillas and enjoy.

Makes: 12 servings

Prep: 30 min

Cook: 10 hours

Ingredients:-

Beef chuck shoulder roast – 8 lbs.

Yellow onion (chopped) – 1

Garlic (minced) – 5 teaspoon

Bacon grease – 3 tablespoon

Worcestershire sauce – 2 tablespoon

Yellow mustard – 1 tablespoon

Splenda – 4 tablespoon

Liquid smoke – 1 teaspoon

Salt and pepper – to taste

Vinegar – 4 tablespoon

Directions:-

  1. Season the roast with salt and pepper.
  2. Add the bacon grease to the pan and sear the roast in it on all sides.
  3. Transfer the roast into a slow cooker.
  4. Sauté the onions in the pan and add it to the slow cooker.
  5. Mix in the rest of the ingredients.
  6. Cook for 9 hours on low.
  7. Transfer the cooking liquid into a pan and reduce it.
  8. Serve the meat with the reduced sauce.

Nutrition Information per serving: 701 Cal, 22 g total fat, 4 g carb., 0 g fiber, 75 g protein.

Barbecued Pot Roast


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