This easy slow cooker pot roast is a dinnertime game changer

Pot roast is a family favorite in my household. As the main cook in the kitchen, I love pot roast not only because it's comforting and delicious but also because it's forgiving and flexible. You can play with the recipe below, adding and subtracting ingredients to your heart's content, and as long as you slow-cook the beef, it's probably going to turn out okay.

I like a boneless chuck roast, but you can use any cut of beef that's meant for long, slow cooking. While the beef simmers away in your slow cooker, the juices will combine with the ketchup and spices, making a delicious BBQ sauce to slather all over your shredded beef. Serve this up over a bed of grits, or turn it into sandwiches.

1 boneless beef chuck roast, about 3 pounds
2 cups ketchup
1/4 cup packed brown sugar
2 tablespoons yellow mustard
2 tablespoons Worcestershire sauce
1 teaspoon salt
1/4 teaspoon freshly cracked black pepper
1/2 teaspoon garlic powder
1/2 teaspoon chili powder

1. Cut the roast in half and place it in a 6-quart slow cooker.

2. In a small bowl, combine all the ingredients from ketchup to chili powder.

3. Pour the mixture over the beef, coating it on all sides.

4. Cover and cook on low for 8 hours, until the beef is tender.

5. Set the beef aside to cool slightly. Skim the excess fat off the top of the cooking liquid and discard.

6. Shred the beef using two forks. Return it to the cooking liquid and serve.

Pro tip: Instead of making plain old grits, spice them up with some cheddar cheese! Follow the package instructions for the grits, adding 4 ounces shredded cheddar cheese at the end. The flavors of the cheddar mix really well with the beefed-up flavors of the BBQ sauce.