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1856 Beef BBQ

7 pounds boneless chuck roast

1 cup water

1 bottle 1856 BBQ Sauce (or 1856 Hot Habanero BBQ Sauce)

  1. Place the roast into a slow cooker along with the water
  2. Cover, and cook on LOW for 2 to 4 hours, or until meat can easily be shredded.
  3. Shred beef, removing the fat as you go.
  4. Reserve 1/2 cup of the broth for later use. Discard remainder.
  5. Place beef back into slow cooker and add with BBQ sauce.
  6. Cover, and continue to cook on LOW for an additional 4 to 6 hours.
  7. Add the reserved broth only if necessary to maintain mositure.
  8. Serve on toasted buns.
  9. Leftovers may be frozen for future use.

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