|Pulled BBQ Beef, Farmers Wife Original|
Today's recipe is one I've played around with for awhile. One of those I had to perfect before sharing with you. Some attempts have been very lazy and blah, and some were very difficult and time consuming. But I finally hit gold a couple weeks ago and this delightful meal was the hit of my family!
As most of you know from reading my last post, my Hubby and I are expecting an addition to our family in the form of a little girl this spring! And we couldn't be more thrilled. But I am doing things a little different this time around, I'm planning meals that can be frozen and easily reheated after our little miss arrives. With our Son that wasn't an option, we just had a teeny tiny freezer that my Hubby filled with about 15 lbs. of meat 2 weeks before I gave birth... haha! So I was juggling a newborn, being a Mom, company, and trying to feed my family. It was slightly stressful. This time around we not only have a big ole freezer in the garage, but I want to be able to relax and not worry and stress about food so much, and have meals that can easily be made for last minute company coming over. (And that my Hubby can cook himself while Mommy feeds our little miss! hehe!) That's where this comes in, this freezes wonderfully! And I knew it would, it's something we just have to heat up and grab some bread or buns and eat. Perfect! I just had to get it right first... haha! I think y'all will be pleased with this easy but flavorful dish, it's so simple and will totally drive you nuts smelling it cook all day long! ;-)
2 lbs. Chuck Roast (I buy cheap cuts of meat for crock pot meals)
1/2 Onion, thinly sliced
Fresh Ground Black Pepper, to taste
1 Tablespoon Garlic Powder, divided
1 Can Root Beer
2-3 Cups KC Masterpiece Original Barbecue Sauce (or your favorite BBQ sauce, but it needs to be thick)
Spray a 6qt. Crock Pot with non-stick cooking spray, then place the onions on the bottom. Sprinkle the pepper and garlic powder evenly on both sides of the roast, then place into the crock pot on top of the onions. Pour the can of root beer around the roast, then cover and cook on low for 6-8 hours. Once cooked, take out the roast and shred the meat. Drain out most of the liquid left in the pot, leaving as many onions as possible. Put the shredded meat back into the pot, and add the barbecue sauce until it's evenly coated and saucy. Put the lid back on and cook another hour on low, this allows the meat to absorb even more of the barbecue sauce. Serve warm on your favorite buns or rolls.
This dish was beyond easy, but so full of flavor! The root beer adds this amazing flavor to the meat, and let me tell you what, you could smell this cooking all the way down the street... We had a guy come to the door the day I made this and he immediately asked what on earth I was cooking because he could smell it as he pulled up! HA! Now that's a good meal! 4.5 stars.