Slow Cooker Sweet and Spicy BBQ Pot Roast
Ingredients
- 4-7 pounds boneless chuck roast, trimmed of large areas of fat
- 1-2 tablespoons saute spice, equal parts garlic powder, salt and black pepper
- 2 tablespoons vegetable oil
- 1 can root beer, if you use a brand other than A&W, please don’t tell my husband
- 1 (10-ounce) can red chile enchilada sauce
- 2 tablespoons Worcestershire sauce
- 1 tablespoon hot sauce, I like the Tapatio brand
- 3 tablespoons cornstarch
- ¼ cup of water or milk
Instructions
- Pat the roast(s) dry with a paper towel; then rub the saute spice all over the roast. Heat the oil over medium-high heat in a large skillet or pot until it is shimmering. Brown the roast on all sides in the hot oil, for about 1 minute on each side. The oil should be hot enough to get the roast nicely browned without burning it.
- Transfer the roast to a 4-8 quart slow cooker. In a bowl, combine the root beer, enchilada sauce, Worcestershire sauce and hot sauce and pour over the roast. Cover and cook on low for 8-10 hours or high for 5-6 hours.
- Remove the roast, reserving juices in the slow cooker. Tent the roast with foil to keep warm. In a small bowl, combine the cornstarch and water/milk, stirring well until the cornstarch is completely dissolved. Stir the cornstarch mixture into the juices in the slow cooker. Cook, uncovered, on high for 15 minutes or until thickened, stirring occasionally. Serve sauce over roast with mashed potatoes or any other sides that float your boat.
Notes
Browning the Meat: I used to avoid recipes that called for browning the meat before adding it to the crockpot. Unnecessary, I thought! But I’ve since changed my ways, realizing that a quick sear in a hot pan can add a delicious dimension of flavor that is well worth the extra few minutes.
Leftovers: also, the leftovers of this roast, combined with some BBQ sauce make phenomenal BBQ beef sandwiches.