I love crock pot recipes for their ease. This one is especially easy! Slap some seasoning on a roast, cook for a few hours, shred and voilà – tender meat for sandwiches you can bring to a barbecue picnic (or to work all week long if you find you can’t make it to the picnic). I served mine on King’s Hawaiian slider rolls the first time and sesame rolls more recently.
- 1 T. dried minced onion
- 2 tsp. salt
- 2 tsp. garlic powder
- 2 tsp. dried oregano
- 1 tsp. dried rosemary, crushed
- 1 tsp. dried marjoram
- 1 tsp. celery seed
- ½ tsp. cayenne pepper
- 1 boneless chuck roast (3 to 4 lbs), cut in half
- 8 to 10 sandwich rolls, split
- Combine seasonings; rub over roast.
- Place in 5-quart slow cooker. Cover and cook on low for 6 to 8 hours or until meat is tender. Shred with two forks. Serve on rolls.
Crockpot cooking makes me a bit nervous. I once made some incredibly dried out turkey legs when I didn’t think you could dry anything out. Ever. Since then, I’ve been a bit of a scaredy-cat when it comes to crockpot cooking. This roast was no different. I found that it cooked a bit unevenly because there were thicker parts of the roast. Afraid to dry out the meat, I pulled parts of it out of the crockpot too quickly. In the end, I found I needed the full 8 hours on low, and probably longer. So parts of my roast turned out tender.
For the parts that didn’t, I created a gravy by using the leftover juices. All you have to do is add some liquid (such as water or beef broth – I used half and half) and some flour. I didn’t even measure. Just dumped some of each into the meat juice and let it cook over medium-ish heat until it thickened. I put threw the shredded meat into the gravy and piled it all back into the crockpot. These sandwiches were delicious!