Any time we’ve ever ordered a head of beef to stock up our freezer, we’ve received more roasts than we know what to do with. There’s only so many times you can enjoy regular old pot roast with mashed potatoes and gravy before it begins to get old.
Now, one option we have come to is to simply grind the pot roasts into ground beef (since we use ground beef more than anything else). But there is one thing I really like about pot roast, and that’s the fact that it can be placed in a slow cooker and forgotten about until I get home from running errands.
So I set out to figure out more ways besides plain old pot roast or adding barbecue sauce to flavor our pot roasts.
For today’s recipe, I was inspired by one of my favorite foods–hot wings. This recipe uses hot pepper sauce (which, to keep it real, you can use either my Homemade Hot Pepper Sauce or buy some Frank’s Original Red Hot Sauce–just make sure it’s the original), butter, and a few other ingredients to boost the flavor.
This is a super easy meal that you can make in your slow cooker and forget about until dinner time–which is why I love it so! Plus it’s very flavorful and has a pleasant, mild, spicy kick to it.
I like to shred the meat and serve it on toasted buns. Some other ingredients you can add to jazz it up further are sliced or shredded cheddar cheese, dill pickles, or a squirt of ranch salad dressing.
PRO TIP: To shred cooked beef, pork, or chicken quickly and easily, put the whole, hot roast or chicken (minus bones and fat) in the bowl of your stand mixer. Adjust the paddle attachment, turn it on slow, and let it shred away. You could also add any sauces or gravies before shredding and let the mixer mix it in for you. Just be careful not to over mix or the meat will become too fine, losing its shredded texture.
Sides that fare well alongside this dish are summertime favorites such as potato salad or coleslaw, baked beans, a simple side salad, or steamed veggies.
Red Hot Pot Roast
- 1 5 or 6 lb. beef or pork roast
- 1 c. butter, cut into pats
- 2 c. hot pepper sauce or Frank's Original Red Hot Sauce
- 1/2 c.molasses
- 1 tsp. Real Salt
- 1 tsp. ground black pepper
- 2 large yellow onions, thinly julienned
- 3 cloves garlic, whole
- Remove any trussing from the roast and place in a slow cooker. Lay the pats of butter on top of it.
- In a bowl, whisk together the hot sauce, molasses, salt, and pepper. Pour around the roast.
- Disperse the onion and garlic around the roast.
- Cover and cook on low for about 8 hours or on high for 4 hours.
- Once done, remove the roast, shred it, cover it to keep it warm, and set it aside.
- Pour the liquid from the crock pot into a saucepan. Bring to a boil and cook, stirring often, until reduced by half.
- Mix the sauce with the shredded meat. Serve as-is or on buns with cheese.
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