Directions
- 1Toss a 3-lb chuck roast into your crock pot. Optionally, brown it first, cut it in half, and spread it out.
- 2In 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).
- 3Whisk all the ingredients in the bowl until beautifully combined.
- 4Pour the sauce mixture all over the roast in the crock pot.
- 5Put the lid on and set your crock pot to low heat for 8 to 10 hours.
- 6Once the cooking time is up, take the lid off.
- 7Transfer the cooked meat into the same mixing bowl.
- 8Grab two forks and shred the meat.
- 9Pour the shredded meat back into the juices it cooked in to coat it nicely.
- 10Put the lid back on for 10 or 15 minutes.
- 11Take the lid off, get a toasted bun with mustard and pickles.
- 12Pile some of the pulled beef high on the bun.
- 13Add jalapeños on top if you have them.
- 14Top with the other half of the bun to complete the sandwich.
Ingredients
- 3 lb chuck roast
- 1.5 cups ketchup
- 0.25 cup barbecue sauce
- 0.25 cup brown sugar
- 2 tablespoons Worcestershire sauce
- 2 tablespoons Dijon mustard
- 0.5 teaspoon salt
- 0.25 teaspoon garlic powder
- 0.25 teaspoon black pepper
- 0.25 teaspoon red pepper flakes
- toasted bun
- mustard
- pickles
- 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.
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