Ingredients
1 onion, sliced
2.5 – 2.75 pound boneless beef chuck or shoulder pot roast, blade or cross rib roast
1 tbsp dry minced garlic
1/2 tsp salt
1/2 tsp black pepper
1/4 cup reduced sodium beef broth
1/4 cup bourbon
1 cup barbecue sauce
Directions
1. Arrange onion slices on bottom of crock pot, cut roast in half and place on top of onions. Sprinkle with garlic, salt and pepper, pour in broth and bourbon over the top.
2. Cover and cook on low for 8-10 hours until beef is tender
3. Transfer beef to a tray, pour liquid in a deep bowl. Trim fat from beef. Using 2 forks, shred beef
4. Return beef to crock pot, use a slotted spoon to lift onions from the liquid and return onions to crock pot.
5. Skim fat from crock pot, measure out 1/2 cup liquid and pour over beef, discard extra liquid. Stir in barbecue sauce
6. Cover and cook on high for 30 minutes
Source: TammiLeeTips
1 onion, sliced
2.5 – 2.75 pound boneless beef chuck or shoulder pot roast, blade or cross rib roast
1 tbsp dry minced garlic
1/2 tsp salt
1/2 tsp black pepper
1/4 cup reduced sodium beef broth
1/4 cup bourbon
1 cup barbecue sauce
Directions
1. Arrange onion slices on bottom of crock pot, cut roast in half and place on top of onions. Sprinkle with garlic, salt and pepper, pour in broth and bourbon over the top.
2. Cover and cook on low for 8-10 hours until beef is tender
3. Transfer beef to a tray, pour liquid in a deep bowl. Trim fat from beef. Using 2 forks, shred beef
4. Return beef to crock pot, use a slotted spoon to lift onions from the liquid and return onions to crock pot.
5. Skim fat from crock pot, measure out 1/2 cup liquid and pour over beef, discard extra liquid. Stir in barbecue sauce
6. Cover and cook on high for 30 minutes
Source: TammiLeeTips