Slow Cooked Dr Pepper Barbecue Beef
4-lb boneless chuck roast
(i.e.Grill Mates Smokehouse Maple)
liquid hickory smoke
prepared or homemade Dr Pepper Barbecue Sauce
Spray the inside of a 6 quart oval slow cooker with cooking spray.
In a small bowl whisk together the Dr Pepper,and liquid smoke then pour into the bottom of the slow cooker.
Rinse the chuck roast and pat dry with a paper towel. Drizzle with 1 Tbsp of olive oil.
Rub the chuck roast on all sides with 3 Tbsp of barbecue seasoning. Be generous. Sprinkle with garlic salt and black pepper.
Center the roast in the slow cooker, drizzle with Worcestershire sauce.
Cook on low for 8-10 hours or until fork tender.
Remove from the slow cooker and using 2 forks, pull apart the meat, removing all visible fat.
Discard the cooking liquid reserving ½ cup.
Whisk the reserved cooking liquid with 2 cups of
Increase the slow cooker setting to high. Return the pulled beef to the slow cooker. Drizzle with the sauce.
Cook on high for 30 minutes or just until bubbly.
Serve on warm Kaiser rolls with a side of cole slaw, if desired.