Are you tired of all these easy recipes yet?
No? Oh good. Here’s another one.
I’d like bonus points for this one, since — as I’m sure you noticed — my roast is in the shape of Kentucky.
I used a chuck roast and pulled the meat apart with two forks after it was cooked, although you could also use brisket and slice it.
This roast would make an awesome sandwich served on a roll with some cheese, but it also goes awfully well alongside rice (the 90-second microwave kind) and steamed veggies (the pre-washed and pre-cut kind).
Can you believe how easy that was? 🙂
CROCKPOT SWEET, SOUR & SPICY* PULLED CHUCK ROAST (pdf)
Adapted from Southern Living
- 1 (2.5-3 lb) chuck roast or brisket
- 1 (12 oz) bottle chili sauce
- 1 (10 oz) can sauerkraut, drained
- 1 (10 oz) jar apricot preserves
- 1 tsp garlic powder
- Salt & pepper to taste
* The only spiciness comes from the chili sauce. So the recipe has a tangy kick to it, but it’s very kid-friendly.
Sprinkle roast on all sides with salt & pepper.
Optional (but recommended): Heat a heavy, high-sided pan over high heat. Add 1 TBSP canola oil. Sear roast for about 4-5 minutes on each side or until browned. (You can skip this step if you don’t have time, but if you skip it, I recommend cooking the roast on low for about 8 hours.)
While roast is searing, combine chili sauce, sauerkraut, preserves, and garlic powder in a bowl.
Transfer roast to crock pot and top with chili sauce mixture. Cook on high for 4-6 hours or low for 6-8 hours. Serve sliced or pulled.
