Slow Cooker Sweet & Spicy BBQ Pot Roast
4-7 lb boneless chuck roast, trimmed of visible fat
1-2 Tbsp saute spice (equal parts garlic powder, salt, & pepper)
2 Tbsp vegetable oil
1 can root beer
1 can (9 oz) red enchilada sauce
2 Tbsp worcestershire sauce
1/2 Tbsp hot sauce
3 Tbsp cornstarch
1/4 cup water
Pat roast with a paper towel. Rub saute spice all over roast. Heat oil in a large skillet over medium-high heat. Brown roast on all sides for about 1 minute on each side. Transfer to a slow cooker.
Combine root beer, enchilada sauce, worcestershire sauce, and hot sauce. Pour over roast. Cover and cook at low heat for 8-10 hours or high heat for 5-6 hours. Remove roast and tent with foil.
Combine cornstarch and water. Stir into slow cooker and cook uncovered at high heat for 15 minutes until thick, stirring occasionally. Serve sauce over roast with mashed potatoes or rice.
Recipe adapted from Mel's Kitchen Cafe
One year ago: Zucchini Bites
Two years ago: Key Lime Pie
Three years ago: Orange Cream Layered Dessert