BBQ Pot Roast

Mike and I loved this. We had it for 2 dinners and I had more to take to work for my lunch. None of it went to waste. I hadn’t made a roast in quite some time so this was a nice break. I also hadn’t used my crockpot much lately. Now that winter is here I need to start making soups more in it.

BBQ Pot Roast

  • 2.5 pound beef chuck roast
  • 3 Tablespoons dried minced onion
  • 16 ounces tomatoes (I canned these  but you could use store bought in a size similar to this amount)
  • 1/4 cup apple cider vinegar (this helps your body to process carbs)
  • 5 Tablespoons tomato paste
  • 2 teaspoons dijon mustard
  • 1 teaspoon lime juice
  • 4 1/2 teaspoons poppy seeds
  • 2 garlic cloves, minced
  • 2 teaspoons Splenda
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon dried rosemary, crushed
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon crushed red pepper flakes
  • 1/8 teaspoon ground cloves
  • 1 bay leaf

Place roast in a 3 quart slow cooker. In a large bowl combine the remaining ingredients and pour over roast.

Cover and cook on low for 8-9 hours or until meat is tender. Discard bay leaf. Meat will shred easily with a fork.

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One response to “BBQ Pot Roast

  1. Those beef chucks just look so tender and juicy. The recipe sounds flavourful and delicious. Thanks for sharing!

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