The Humpherys Family

Sweet and Spicy BBQ Pot Roast

Recipe Added:  12/29/2011
4-7 lbs boneless chuck roast, trimmed
1 1/2 tsp garlic powder
1 1/2 tsp salt, black pepper
2 Tbsp vegetable oil
1 can root beer
1 can red chile enchilada sauce
2 Tbsp Worcestershire sauce
1 Tbsp hot sauce
3 Tbsp cornstarch
¼ cup of water
Pat roast dry with a paper towel then rub the saute spice all over. Heat the oil in a large skillet and brown roast, 1 minute on each side. Transfer to slow cooker. In a bowl, combine the root beer, enchilada sauce, Worcestershire sauce and hot sauce and pour over the roast. Cover and cook on low for 8-10 hours or high for 5-6 hours.

Remove the roast, reserving juices in the slow cooker. Tent the roast with foil to keep warm. Combine cornstarch and water/milk, stirring well until the cornstarch is completely dissolved. Stir mixture into the slow cooker. Cook, uncovered, on high for 15 minutes or until thickened, stirring occasionally. Serve sauce over roast with mashed potatoes.
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