Summertime is upon us, and it is time to take that good-for-you Farmer Girl Sunday roast and turn it into a good-for-you BBQ sandwich.
This recipe is a little different than most posted here, as it calls for a can of sugary Coke. But, it turned out so well, we went with it! I love this type of recipe because it is a set-it-and-forget-it dish…perfect for those of us forever distracted by a brood of little ones. Just remember, judge roast readiness by how easily the roast shreds, rather than just by the clock. It may take a bit longer than the time stated in the recipe, depending on the slow cooker. Use either a Farmer Girl chuck or arm roast – they shred the best!
Adapted from Stephanie Parker’s BBQ Pot Roast over Cheddar Ranch Grits at Plainchicken.com.
Shredded BBQ Pot Roast Sandwich
Prep Time: 15 minutes
Cook Time: 5 to 9 hours
Serving Size: 8 servings
- 2 Teaspoon garlic salt
- 1/2 Teaspoon pepper
- 1 boneless grass fed beef roast (Arm or Chuck), ~ 3 pounds
- 1 can Coke
- 1 bottle chili sauce, 12 ounces
- 2 Tablespoon Worcestershire sauce
- 2 Tablespoon hot sauce
- 3 Tablespoon cornstarch
- 1/4 cup milk
- Challah bread, sliced for sandwiches and toasted
1.) Sprinkle garlic salt and pepper over grass fed beef roast and place roast in 6-quart slow cooker. Combine coke, chili sauce, Worcestershire and hot sauce; pour over roast. Cover and cook on high 5-6 hours or on low 8-9 hours.
2.) The roast is done cooking when it easily shreds. Remove roast from slow cooker and set aside, but reserve juices in slow cooker.
3.) Combine cornstarch and milk, stirring well; stir into slow cooker. Cook the sauce, uncovered on high for 15 minutes or until thickened, stirring occasionally. Meanwhile, shred the roast.
4.) Return the shredded roast pieces to the crockpot and stir together. Serve as a shredded BBQ sandwich on the toasted Challah bread.