Chuck Roast BBQ {slow cooker}

Apr 16

Yum….bbq! I could have everything doused in barbecue sauce and be a happy camper.

Since we are moving soon, I am trying to cook EVERYTHING that we have in the freezer. I found a vacuum-sealed chuck roast and knew what I had to do– cook it in the slow cooker and cover in it barbecue sauce. So I did, and it was amazing! I also like the addition of the soda and vinegar to make a sauce have a little bit different taste.

It was a hit and a success. Good thing it made enough food for a small army– we are eating it for days!


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  • 2 lbs chuck roast
  • 1 can pepsi/coke (I used Dt Pepsi)
  • 1/4 cup Worcestershire sauce
  • 1 tbs red wine vinegar
  • 2 garlic cloves, minced
  • 2 onions, chopped
  • 1/2 cup of your favorite bbq sauce
  • Prep time: 15 min
  • Cook time: 6.5 (high) to 10.5 (low)
  • Servings: 6-8
  • Difficulty: easy


Chop onions and place in the bottom of the slow cooker.

Trim the fat off the chuck roast and cut into the meat into large pieces. Place on top of the onions.

In a bowl, combine the pepsi, Worcestershire sauce, vinegar, and garlic. Reserve 1/2 cup and pour the rest over the meat. Cover and cook on high for 6 hours, low for 10 hours.

After the meat cooks, remove the meat and onions. Drain the excess liquid. Shred meat and put back in slow cooker. Add reserved sauce and bbq sauce. Cook for another 10 minutes on high.

Serve and enjoy!


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