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Slow Cooker Texas Pot Roast for Sandwiches


Shredded Beef Sandwiches

Shredded Beef Sandwiches

Photo: Diana Rattray
This tasty pot roast has nice barbecue flavor with a tangy, great-tasting homemade sauce. Shred the pot roast and serve on toasted buns with slaw and beans. Serve as a game day lunch or a rainy day barbecue.

Cook Time: 8 hours

Total Time: 8 hours

Yield: Serves 6 to 8


  • 1 pot roast, 3 to 4 pounds, such as lean chuck or a bottom round roast, cut into 3 or 4 pieces
  • 1 large onion, halved and sliced
  • 1 cup ketchup
  • 1 clove garlic, minced
  • 1/2 cup cider vinegar
  • 2 tablespoons chili powder
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon prepared mustard
  • 1/2 cup brown sugar, packed
  • 3 tablespoons molasses
  • 1 teaspoon liquid smoke
  • 1 teaspoon garlic powder
  • 1 teaspoon dried leaf thyme


Arrange the sliced onion over the bottom of the slow cooker crockery insert; top with the pieces of roast.

In a bowl, combine the remaining ingredients; stir to blend. Pour the sauce mixture over the roast.

Cover and cook the pot roast on HIGH for 1 hour. Reduce heat to LOW and cook for about 7 hours longer, or until the beef is very tender and shreds easily with forks.

Shred the beef with 2 forks, or chop it finely.

Serve the shredded or chopped beef over split and toasted soft kaiser rolls, bulkie rolls, or hamburger buns along with coleslaw, potato salad or fries, and baked beans.

Serves 8.

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