Laredo Barbecued Pot Roast

My home smelled heavenly while this was cooking. I changed a few items in the recipe to suit our needs. I replaced the Splenda with Sugar Twin brown sugar replacement to give it a more BBQ flavor. The liquid smoke gave it a very cooked on the grill flavor. I had to replace the onion with dried minced onion because of my husband’s allergies. I hope that you enjoy it as much as we did. You can find the original recipe here.

http://www.genaw.com/lowcarb/laredo_bbq_pot_roast.html

 

LAREDO BARBECUED POT ROAST
3 pound boneless chuck roast
¼ cup dried minced onion
1 clove garlic, chopped
8 ounce can tomato sauce
1/4 cup Sugar Twin brown sugar replacement
2 tablespoons vinegar
1 teaspoon yellow mustard
1 tablespoon Worcestershire sauce
2 teaspoon salt
1/4 teaspoon pepper
1 teaspoon liquid smoke, optional

Place roast in bottom of crockpot. In small bowl, mix the remaining ingredients; pour over the roast. Cook on LOW 8 hours. Shred with fork.

Makes about 8 servings
Can be frozen

About these ads

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s