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Red Hot Pot Roast

Course 8:0
Cuisine XO
Servings 8 servings
Author EF, GF, NF


  • 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.