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.
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.
Note: All slow cookers are a little bit different in temperature and calibration. This recipe was tested in Cooktop Cove's Test Kitchen using this slow cooker, which is available for purchase here.
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