I love barbque for many reasons, but the number reason is because I can get in close 40gr of Protein in 1 meal by eating super moist, tender barbque. I was tired of spending 7-10 bucks every time I wanted it, so I decided to make it at home.

I scoured for recipes, and settled on one that was super easy.

1 - 3 pound chuck roast (trim all the fat)

2 cups of favorite barbque sauce

1/4 cup of Worchestershire sauce

Garlic powder

Onion powder

Black pepper

Trim all fat from roast

Rub a generous amount of garlic powder, onion powder, and black pepper on exterior of roast.

Poke holes throughout meat with a big knife

Dump it in a crock pot (invest in crock pot liners by Reynolds for effortless clean up)

Mix barbque sauce and worchestershire together, and pour over roast.

Cook on low for 8-10hours.

Remove from crock pot, shred with a fork, dump all liquid from crock pot, put meat back in crock pot covered in your favorite sauce, and cook on low for another hour.

Not technical, not difficult, and you can control how many calories/sugar by choosing a lower sugar count barbque sauce. I don't watch my intake as closely as I was last year so I use Sweet Baby Ray's original sauce.

I actually set mine in the crock pot around 10pm, and remove it around 8am. So, I cook mine for about 12 hours, and it's super moist and tender. It's perfect for me, and I can eat about 6oz.

I've also made this with brisket, and it turned out exceptionally tasty. If you do not have a crock pot, you can get the same results by cooking low and slow in your oven. Wrap the meat(with spice rub only) tightly in heavy duty foil, cook at 350 for 1 hour, drain fat/liquid from foil. Unwrap, add barbque sauce, rewrap in foil loosely, decrease temperature to 225, and cook for 5-7 hours until meat shreds easily.

I scoured for recipes, and settled on one that was super easy.

Trim all fat from roast

Rub a generous amount of garlic powder, onion powder, and black pepper on exterior of roast.

Poke holes throughout meat with a big knife

Dump it in a crock pot (invest in crock pot liners by Reynolds for effortless clean up)

Mix barbque sauce and worchestershire together, and pour over roast.

Cook on low for 8-10hours.

Remove from crock pot, shred with a fork, dump all liquid from crock pot, put meat back in crock pot covered in your favorite sauce, and cook on low for another hour.

Not technical, not difficult, and you can control how many calories/sugar by choosing a lower sugar count barbque sauce. I don't watch my intake as closely as I was last year so I use Sweet Baby Ray's original sauce.

Ohh i have not seen those liners but I am surely going to look for some. I HATE cleaning the crock pot.

Also I LOVES ME SOME SWEET BABY RAYS sauce!

I am going to make this next week for sure!

One item I love is the zip and steam bags from Zip Lock for veggies. You can wash and reuse them quite a few times. I can make a lunch size portion of broccoli in like 3 minutes. I just wash the broccoli shake off the excess and lightly salt it before I put it in the bag and toss it in the micro and whamo, great steamed broccoli in a jif. It works great on canned veggies also. I just drain the juice and toss em in the bag.

Well I made it! We had it for brunch today, my hubby the carnivore ate a ton of it. I browned up some rolls and made some pinto Beans for the side and we enjoyed it. It was delicious!

The hubby also put in his order to have it again soon.

Thanks again.