This is the kind of no-fuss, slow-simmered supper that fits right into a busy weekend or a long, quiet Sunday at home. Around here we’ve always called it a “poor man’s barbecue” because it stretches an inexpensive beef chuck roast into tender, shredded meat with just a can of cola, a bottle of barbecue sauce, and a little onion for good measure. I learned a version of this back in the late 1970s when slow cookers were just becoming popular at church potlucks across the Midwest. You simply nestle the raw roast into the slow cooker, scatter over the onion, pour on the barbecue sauce, then finish with that fizzy cola right from the can. Hours later, the beef falls apart into sweet, tangy shreds that taste like they cooked all day in a smokehouse, even though your slow cooker did all the work.
Serve this shredded poor man’s barbecue piled high on soft hamburger buns or buttered toast, with plenty of the saucy juices spooned over the top. It’s right at home next to classic Midwestern sides like creamy coleslaw, potato salad, baked beans, or corn on the cob. If you’re stretching it for a crowd, offer a big green salad and a pan of macaroni and cheese or scalloped potatoes. Leftovers reheat nicely and are wonderful rolled into tortillas, spooned over baked potatoes, or served on top of buttered egg noodles for a hearty next-day meal.
Slow Cooker Poor Man’s Cola Barbecue BeefServings: 8
Ingredients
3 to 4 pounds beef chuck roast
1 medium yellow onion, thinly sliced
2 cups (about 16 ounces) bottled barbecue sauce
1 can (12 ounces) cola, not diet
Directions
Place the raw beef chuck roast in the bottom of a large slow cooker, trimming excess surface fat only if there are very thick pieces. The roast can go in straight from the refrigerator.
Scatter the thinly sliced onion evenly over and around the roast so it can soften and melt into the cooking juices.
Pour the barbecue sauce over the top of the roast and onions, spreading it lightly with the back of a spoon so most of the meat is coated.
Slowly pour the canned cola over the roast and sauce, letting it run down into the sides of the slow cooker. The liquid should come at least halfway up the sides of the roast.
Cover the slow cooker with the lid. Cook on LOW for 8 to 10 hours, or on HIGH for 4 to 5 hours, until the beef is very tender and easily pulls apart with a fork. Avoid lifting the lid during cooking so the heat stays consistent.
When the roast is fork-tender, turn off the slow cooker or switch it to WARM. Carefully transfer the beef to a large bowl, leaving the onions and most of the cooking liquid in the slow cooker.
Use two forks to shred the beef into bite-sized pieces, discarding any large pieces of fat. Skim excess fat from the surface of the cooking liquid in the slow cooker if needed.
Return the shredded beef to the slow cooker and stir it into the onions and sauce until everything is well coated. Taste and adjust the seasoning with a little salt or pepper if desired.
Cover and let the shredded beef sit on WARM for 15 to 20 minutes so it can soak up more of the sauce before serving. Serve hot on buns or over potatoes, spooning extra sauce over the top.
Variations & Tips
For a little heat, stir in 1 to 2 teaspoons of crushed red pepper flakes or a few dashes of hot sauce when you add the barbecue sauce. If you prefer a smokier flavor, choose a smoky-style barbecue sauce or add 1/2 teaspoon of liquid smoke to the slow cooker along with the sauce and cola. You can also add sliced bell peppers or a handful of pickled jalapeño rings on top of the onions for extra flavor and color. For a slightly less sweet version, use a tangy vinegar-based barbecue sauce and a cola with less sugar, but avoid diet cola, as artificial sweeteners can turn bitter during long cooking. If you need to feed a smaller household, cook the full recipe and freeze portions of the shredded meat, tightly wrapped and cooled, for up to 3 months; reheat gently with a splash of water or extra barbecue sauce. For food safety, always start with a fresh or properly thawed roast (never cook from frozen in the slow cooker), keep the lid on during cooking, and ensure the beef reaches at least 190°F to 200°F internally for easy shredding and tenderness. Refrigerate leftovers within 2 hours of cooking in shallow containers, and reheat until steaming hot before serving again.
