This recipe originally was made in the oven but I adapted it for the slow cooker. It is just as delicious made this way and it is great to put it in the slow cooker aka crockpot and forget about it for hours and hours.
Prep Time20 minutesmins
Cook Time7 hourshrs
shredding time10 minutesmins
Total Time7 hourshrs30 minutesmins
Course: Dinner, Lunch, Main Course
Cuisine: American
Servings: 10servings
Calories: 348kcal
Author: Brianne Fox
Ingredients
3lbs.chuck roast
1largeonion, chopped
1cupcelery, chopped
3cupswater
2cupscatsup
4Tbsp.vinegar
4Tbsp.brown sugar
8Tbsp.lemon juice(about 2 large lemons)
6Tbsp.Worcestershire sauce
2Tbsp.chili powder
Instructions
Place chuck roast in the slow cooker. Add onion and celery on top of the meat.
Combine the remaining ingredients and pour over meat.
Cover and cook on high for 6 - 7 hours, until tender and can be shred with a fork.
Remove meat and shred meat with two forks. Discard fat. You should end up with about 2 1/2 pounds of shredded meat.
Mix with sauce in the slow cooker. Serve on sandwiches, over rice or over noodles.
Instructions for cooking in the oven:
Assemble the same way but in a large roasting pan. Cover tightly with aluminum foil and bake in a 350-degree oven for 3 - 4 hours, until it is easily shredded with a fork. Remove meat from pan, shred with two forks, discarding the fat and combine with the sauce in the roasting pan. Serve as noted above.