BBQ CROCKPOT KETO POT ROAST
BBQ CROCKPOT KETO POT ROAST
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INGRIDIENTS
- 5 POUNDS OF BEEF CHUCK ROAST
- 1 RED ONION – CHOPPED
- 1 BULB OF FRESH GARLIC – CRUSHED
- 2 PACKETS OF DRY RANCH SEASONING
- 1 JAR OF BREAD & BUTTER PICKLE CHIPS
- 1 JALEPENO PEPPER – DICED
- CROCKPOT ON LOW HEAT
- 1 BOTTLE OF G HUGHES SUGAR FREE HICKORY BBQ SAUCE
DIRECTIONS
- turn empty crockpot to low
- empty entire jar of pickles into crockpot
- place pot roast to the crockpot
- sprinkle half of the amount of jalepeno peppers, fresh garlic, and red onion
- add 1 packet of the dry ranch seasoning
- layer with these same steps if you have another half of the pot roast
- cover with lid and let cook for 8 hours
- after 8 hours, remove lid, and stir & shred beef with a tong (if you don’t have tongs just use a knife and fork)
- add entire bottle of bbq sauce to the crockpot
- remove from heat and stir
- let the meat rest for 30 mins with lid back on
- after 30 minutes your pot roast is ready to serve
Serve & enjoy!
Please let me know how it turned out for you!
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