Slow Cooker Barbequed Roast!


This "Slow Cooker Barbequed Roast" is so easy, I almost didn't even post it, but then I realized that some of the most popular recipe on this site, so far are some of the easiest!   Also, it makes use of a product not really marketed for a barbequed beef roast. 
This is how this recipe, came to day I had a taste for a meatloaf.  For those of you who have been on here for a while, you remember my sister-in-law's Perfect Meatloaf Recipe.   You can click right there on that link that is in blue to see that one!  If you have seen the recipe or made it, you know that I use Hunt's tomato sauce for meatloaf in it.  It used to be called Hunt's Meatloaf  Fixin's and then they changed the name and caused all of this confusion for us.  Now it's called Dinner Starters Seasoned Tomato Sauce for Meatloaf and it looks like this:   
This is the sauce that makes the meatloaf, in my humble opinion.  You can see where this is going, I had the sauce, but I didn't have any ground chuck thawed out.  What I did have was a nice beef chuck roast, so I decided to experiment.  The results were delicious. It didn't really taste like meatloaf, but it was still really good!  Here is what you will need for this Barbequed Roast:
3-5 lb. beef chuck roast
1 large onion, diced (about 1 cup)
1 tsp. seasoned salt
1/2 tsp. black pepper
1/2 tsp. Cajun seasoning  (I use Tony Cachere's)
1 Tbs. minced garlic
1 can Hunts Seasoned Tomato Sauce for Meatloaf (If you can't find this, just use a seasoned tomato sauce)
1/2 cup barbeque sauce of your choice
1/3 cup brown sugar
2 tsp. Worcestershire sauce
dash of hot sauce (optional)
1/2 cup water
Sprinkle the chopped onion over the bottom of the slow cooker you have sprayed with nonstick spray.  Place the chuck roast on top of the onion.  Sprinkle with seasoned salt, pepper, Cajun seasoning, and the tablespoon of minced garlic.
Mix the tomato sauce with the brown sugar, barbeque sauce,  Worcestershire sauce and hot sauce if you are adding it.  Pour this mixture just on top of the roast. Pour the 1/2 cup of water around the edges of the roast on the bottom.   Cover with lid and cook on low for 8 hours or on high for 4-5 hours. 
Slice and serve as a main course or shred and serve on buns for sandwiches!


  1. how do you get the burned end looking pieces ? thanks

  2. I will try this, it sounds good. Thank you, Sonja Kennedy



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