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Barbecued Pot Roast Recipe

Roll this barbecued pork in tortillas and enjoy.

Makes: 12 servings

Prep: 30 min

Cook: 10 hours


Beef chuck shoulder roast – 8 lbs.

Yellow onion (chopped) – 1

Garlic (minced) – 5 teaspoon

Bacon grease – 3 tablespoon

Worcestershire sauce – 2 tablespoon

Yellow mustard – 1 tablespoon

Splenda – 4 tablespoon

Liquid smoke – 1 teaspoon

Salt and pepper – to taste

Vinegar – 4 tablespoon


  1. Season the roast with salt and pepper.
  2. Add the bacon grease to the pan and sear the roast in it on all sides.
  3. Transfer the roast into a slow cooker.
  4. Sauté the onions in the pan and add it to the slow cooker.
  5. Mix in the rest of the ingredients.
  6. Cook for 9 hours on low.
  7. Transfer the cooking liquid into a pan and reduce it.
  8. Serve the meat with the reduced sauce.

Nutrition Information per serving: 701 Cal, 22 g total fat, 4 g carb., 0 g fiber, 75 g protein.

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