Ingredients
Equipment
Method
- Place the chuck roast in the slow cooker and whisk together BBQ sauce, Worcestershire sauce, garlic, and brown sugar; pour over the roast.
- Scatter half of the crumbled bacon, all the sliced onions, and half of the diced jalapeños on top.
- Cover and cook on LOW for 8 hours or HIGH for 4-6 hours until the beef is tender.
- Shred the beef using two forks, draining most of the cooking liquid if necessary.
- Assemble the sandwiches with a slice of cheese, shredded beef, remaining bacon, jalapeños, and crispy fried onions.
Nutrition
Calories: 550kcalCarbohydrates: 30gProtein: 38gFat: 30gSaturated Fat: 12gPolyunsaturated Fat: 4gMonounsaturated Fat: 10gCholesterol: 115mgSodium: 950mgPotassium: 650mgFiber: 1gSugar: 12gVitamin A: 300IUVitamin C: 1mgCalcium: 250mgIron: 3mg
Notes
For richer flavor, sear the chuck roast before adding it to the slow cooker. Feel free to substitute pork shoulder for the roast or use different cheeses based on preference. Leftover filling can be stored in an airtight container in the fridge for up to 3-4 days, or frozen for up to 3 months. To reheat, warm gently with a splash of water or BBQ sauce for moisture.
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