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.


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


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