Home > Barbecue > Patsy Todd’s chuck roast barbecue

Patsy Todd’s chuck roast barbecue

September 16, 2005 Leave a comment Go to comments

Patsy Todd’s Chuck Roast BarbecueCourier-Journal

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

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.

Categories: Barbecue
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