1Toss a 3-lb chuck roast into your crock pot. Optionally, brown it first, cut it in half, and spread it out.
2Toss a 3-lb chuck roast into your crock pot. Optionally, brown it first, cut it in half, and spread it out.
3Toss a 3-lb chuck roast into your crock pot. Optionally, brown it first, cut it in half, and spread it out.
4In a mixing bowl, add 1 1/2 cups of ketchup, a quarter cup of barbecue sauce, a quarter cup of brown sugar, 2 tablespoons of Worcestershire sauce, 2 tablespoons of Dijon mustard, a half teaspoon of salt, a quarter teaspoon of garlic powder, a quarter teaspoon of black pepper, and a quarter teaspoon of red pepper flakes (if feeling spicy).
5In a mixing bowl, add 1 1/2 cups of ketchup, a quarter cup of barbecue sauce, a quarter cup of brown sugar, 2 tablespoons of Worcestershire sauce, 2 tablespoons of Dijon mustard, a half teaspoon of salt, a quarter teaspoon of garlic powder, a quarter teaspoon of black pepper, and a quarter teaspoon of red pepper flakes (if feeling spicy).
6In a mixing bowl, add 1 1/2 cups of ketchup, a quarter cup of barbecue sauce, a quarter cup of brown sugar, 2 tablespoons of Worcestershire sauce, 2 tablespoons of Dijon mustard, a half teaspoon of salt, a quarter teaspoon of garlic powder, a quarter teaspoon of black pepper, and a quarter teaspoon of red pepper flakes (if feeling spicy).
7Whisk all the ingredients in the bowl until beautifully combined.
8Whisk all the ingredients in the bowl until beautifully combined.
9Whisk all the ingredients in the bowl until beautifully combined.
10Pour the sauce mixture all over the roast in the crock pot.
11Pour the sauce mixture all over the roast in the crock pot.
12Pour the sauce mixture all over the roast in the crock pot.
13Put the lid on and set your crock pot to low heat for 8 to 10 hours.
14Put the lid on and set your crock pot to low heat for 8 to 10 hours.
15Put the lid on and set your crock pot to low heat for 8 to 10 hours.
16Once the cooking time is up, take the lid off.
17Once the cooking time is up, take the lid off.
18Once the cooking time is up, take the lid off.
19Transfer the cooked meat into the same mixing bowl.
20Transfer the cooked meat into the same mixing bowl.
21Transfer the cooked meat into the same mixing bowl.
22Grab two forks and shred the meat.
23Grab two forks and shred the meat.
24Grab two forks and shred the meat.
25Pour the shredded meat back into the juices it cooked in to coat it nicely.
26Pour the shredded meat back into the juices it cooked in to coat it nicely.
27Pour the shredded meat back into the juices it cooked in to coat it nicely.
28Put the lid back on for 10 or 15 minutes.
29Put the lid back on for 10 or 15 minutes.
30Put the lid back on for 10 or 15 minutes.
31Take the lid off, get a toasted bun with mustard and pickles.
32Take the lid off, get a toasted bun with mustard and pickles.
33Take the lid off, get a toasted bun with mustard and pickles.
34Pile some of the pulled beef high on the bun.
35Pile some of the pulled beef high on the bun.
36Pile some of the pulled beef high on the bun.
37Add jalapeños on top if you have them.
38Add jalapeños on top if you have them.
39Add jalapeños on top if you have them.
40Top with the other half of the bun to complete the sandwich.
41Top with the other half of the bun to complete the sandwich.
42Top with the other half of the bun to complete the sandwich.
Ingredients
3 lb chuck roast
3 lb chuck roast
3 lb chuck roast
1.5 cups ketchup
1.5 cups ketchup
1.5 cups ketchup
0.25 cup barbecue sauce
0.25 cup barbecue sauce
0.25 cup barbecue sauce
0.25 cup brown sugar
0.25 cup brown sugar
0.25 cup brown sugar
2 tablespoons Worcestershire sauce
2 tablespoons Worcestershire sauce
2 tablespoons Worcestershire sauce
2 tablespoons Dijon mustard
2 tablespoons Dijon mustard
2 tablespoons Dijon mustard
0.5 teaspoon salt
0.5 teaspoon salt
0.5 teaspoon salt
0.25 teaspoon garlic powder
0.25 teaspoon garlic powder
0.25 teaspoon garlic powder
0.25 teaspoon black pepper
0.25 teaspoon black pepper
0.25 teaspoon black pepper
0.25 teaspoon red pepper flakes
0.25 teaspoon red pepper flakes
0.25 teaspoon red pepper flakes
toasted bun
toasted bun
toasted bun
mustard
mustard
mustard
pickles
pickles
pickles
jalapeños
jalapeños
jalapeños
Equipment
crock potmixing bowlwhiskforks
Tips
Browning the chuck roast first is optional but can add flavor.
Shred the meat thoroughly with two forks.
Let the shredded meat sit in its juices for 10-15 minutes to absorb flavor.
Serve on a toasted bun with mustard, pickles, and jalapeños if desired.