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Chuck Roast Barbecue Recipe

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This recipe for Chuck Roast Barbecue, by , is from Mignella Family Recipes, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Jackie Mignella


1 (2 lb) boned chuck roast
2 cups chopped onion
1 (12 oz) can coke
⅓ cup Worcestershire sauce
1 tbsp apple cider vinegar or white vinegar
1 tsp beef bouillon granules
tsp dry mustard
tsp chili powder (I omitted)
to tsp ground red pepper
3 garlic cloves, minced
1 cup ketchup
1 Tbsp butter or stick margarine
6 (1 ounce) hamburger buns
24 dill pickle slices

1. Trim fat from roast. Place roast in a 4-quart slow cooker; top with onion. Combine cola and next 7 ingredients; stir well. Reserve 1 cup cola mixture to make a sauce for sandwiches, cover and chill. Pour remaining cola mixture over roast. Cover with lid, and cook on high-heat setting for 6 hours or on high-heat setting for 1 hour, then on low heat setting for 9 hours or until roast is tender. Remove roast and chopped onion from cooker; discard any meat juices. Shred with two forks. Combine shredded meat and onion, toss well.

2. Combine reserved cola mixture, ketchup, and butter in a saucepan. Place over medium heat and cook until thoroughly heated, stirring constantly. Pour sauce over shredded meat, and toss gently. Serve on buns with pickle slices.

Makes 6




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