Easy Crock Pot BBQ Beef Sandwiches

• servings: 2 servings
• active time: 10 minutes
• total time: 10 minutes

Ingredients

2 pound Boneless Chuck Roast

2 teaspoons of Vegetable Oil (for searing (or high heat cooking oil)

1 cup Barbecue Sauce (divided (I used Jack Daniel's original in this recipe)

1½ cup Beef Stock (or broth)

1 Yellow Onion. peeled and thinly sliced

1 teaspoon Kosher Salt (or to taste)

¼ teaspoon Cracked Black Pepper (or to taste)

Directions

Preheat your slow cooker with the lid cover on the high cook setting.

Heat a cast iron skillet over medium-high heat until hot. Next, add the vegetable oil to the skillet then transfer the beef roast to the skillet; sear the meat 3 to 4 minutes per side. NOTE: Allow the beef to naturally release from the bottom of the skillet. When it has finished searing, it will easily release.

Combine ½ cup of the barbecue sauce with the beef stock by whisking them together then pour the mixture into the bottom of the slow cooker along with the sliced onion.

Transfer the seared chuck roast to the Crock Pot, cover and reduce the cook setting to low; cook for 8 hours or until the tender beef easily shreds.

Shred the beef with tongs or using two forks and remove any large fat pieces if there are any. Add the remaining barbecue sauce and stir to combine.

Serve the barbecue shredded beef mixture on toasted buns with your favorite toppings and sides (see full post for ideas).

Nutrition

• Serving Size: 4 ounces BBQ Beef
• Calories: 350 kcal
• Total Fat: 19 g
• Saturated Fat: 7 g
• Unsaturated Fat: 10 g
• Trans Fat: 1 g
• Cholesterol: 94 mg
• Sodium: 696 mg
• Total Carbohydrate: 16 g
• Dietary Fiber: 1 g
• Total Sugars: 13 g
• Protein: 29 g