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Ingredients
- 1 (5 to 6 lb.) shoulder or chuck roast
- 1 jar barbecue sauce
Method
- Put roast in crock-pot.
- Do not add any liquids.
- Cook for 8 hours (1 hour on high and 7 hours on medium or low).
- Drain off all liquid that cooked out of roast; save 1 cup.
- Put roast back in crock-pot.
- Add barbecue sauce.
- Begin cooking again. (Optional:
- If you like, add 1/2 cup of the drained broth back to the pot and hold onto the rest for later if needed.)
- The longer (6 to 8 hours) you cook with the barbecue sauce in the second phase, the tastier it becomes, however you will have to watch and stir frequently because the sauce will stick and burn on the sides of the pot.
