Slow Cooker Sweet and Spicy BBQ Pot Roast

Name: Slow Cooker Sweet and Spicy BBQ Pot Roast
Prep time: 20 min
Cook time: 10 h
Total time: 10 h 20 min
Yield: 10 Servings
Ingredients: 4-7 pounds boneless chuck roast; 1-2 tablespoons saute spice; 2 tablespoons vegetable oil; 1 can root beer; 1 (10-ounce) (10-ounce) can red chile enchilada sauce; 2 tablespoons Worcestershire sauce; 1 tablespoon hot sauce; 3 tablespoons cornstarch; ¼ cup of water or milk

User Reviews

4.7

51 reviews

Excellent

Prep Time
20 mins
Cook Time
10 hrs
Total Time
10 hrs 20 mins
Servings
10 Servings
Calories
554 kcal
Course
Main Course
Cuisine
American

Slow Cooker Sweet and Spicy BBQ Pot Roast

Iris Warren

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Enjoy something delicious and satisfying with this easy-to-make recipe.

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Ingredients

Servings

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) (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

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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.

Nutrition Information

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Serving 1 Serving Calories 554kcal (28%) Carbohydrates 10g (3%) Protein 53g (106%) Fat 34g (52%) Saturated Fat 14g (70%) Cholesterol 188mg (63%) Sodium 539mg (22%) Fiber 1g (4%) Sugar 6g (12%)