Ingredients

3 lbs beef chuck roast (or larger, if your crockpot is big and you’re feeding a lot of people!)
seasoned salt, pepper, paprika, and garlic powder to taste
1 (16-18 oz) bottle of your favorite bbq sauce (I recommend a sweet, ketchup-based sauce)
1 (12-oz) beer (any beer is fine – a stout was recommended, but I don’t even know what that is)

Instructions

Sprinkle both sides of the roast with seasoned salt, pepper, paprika, and garlic powder. It’s a large cut of meat so you can be generous. Put the roast in your crockpot (depending on the shape of your roast, you may need to cut it into a couple of pieces so it will fit in the bottom of the cooker). Pour on the bbq sauce (reserve a couple of ounces to mix in at the end if you want). Pour the beer over the top and cook on high for 6-7 hours.
Remove the meat and shred – it should be really tender and falling apart – and discard any fat. Pour the cooking liquid into a large measuring cup and skim off the fat. Mix as much of the liquid back into the meat as you want – I usually use 1-1.5 cups, but you can use all or none! (If you prefer, you can mix it with straight bbq sauce if you reserved some at the beginning.) Serve immediately, or place beef back in the crockpot on warm until ready to serve.
Delicious on a soft toasted bun, in a pita, over a baked potato, or over rice!

Notes

If you don’t have a crockpot, you can cook this on the stovetop! Add all the ingredients to a large pot and bring to a boil, then reduce heat and cook at a low simmer, covered, until the meat is tender and easily falls apart, about 2-3 hours.

The cooked, shredded, sauced meat freezes well! It’s so nice to be able to pull out a container for a quick meal on a busy night.

If you prefer not to cook with alcohol, I’ve seen a similar recipe that uses root beer. I’ve never tried it, but let me know if you do!

This recipe was passed on to me by my sister, Laurie!