Rating: 4.5 stars
922 Ratings
  • 5 star values: 734
  • 4 star values: 140
  • 3 star values: 30
  • 2 star values: 12
  • 1 star values: 6

Too busy to cook? A slow cooker and a can of beef broth gets you started on this recipe. 'Low and slow' cooking gives you a roast that shreds with a fork. As an added bonus you get great stock for beef gravy as a by-product! Serve with your favorite BBQ sauce and plenty of coleslaw.

Recipe Summary

prep:
10 mins
cook:
8 hrs
total:
8 hrs 10 mins
Servings:
10
Yield:
8 to 10 servings
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Cut roast in half. Rub each half with salt and pepper, and place in the slow cooker. Pour broth and coffee over the meat.

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  • Turn the slow cooker to Low, and cover. Cook for 6 to 8 hours, or until the roast is fork tender.

  • Carefully remove the roast to a cutting board. Pull the meat off the bone with a fork. You may also chop it with a cleaver afterwards, if you like it really finely cut.

Nutrition Facts

270 calories; protein 23.4g; fat 18.8g; cholesterol 85.3mg; sodium 196mg. Full Nutrition
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