It’s Friday. Let’s do this thang.

Crockpot Brown Sugar + Roasted Garlic Pulled Pot Roast Sandwiches I howsweeteats.com

This crockpot thang?

I don’t know. I’m ready for it.

This is a sort-of addition to my football food list, meaning I made these sandwiches over two weeks ago and intended to share them at the same time. But then, it was, like, 90 degrees. And these just seemed too warm. Too cozy and comforting and what not. Too everything involving sweaters and sweatpants and fleece.

I just needed to obsess over my corn and tomatoes a bit longer. To mourn their season finales. Give them one more good go before they hang up their hats.

You’d think food was a person or something.

But! Today it’s going to be in the 60s. Not sure I can even express my excitement. If I could live in an area where it was 60 degrees all year long, I’d be one happy soul.

Crockpot Brown Sugar + Roasted Garlic Pulled Pot Roast Sandwiches I howsweeteats.com

This pulled pot roast is a bit more high maintenance that plain old crockpot meals where you set it, leave it and serve it. But all you really have to do is roast some garlic, mash it up well, and toss it in at the end. It’s definitely one of those things that gets even more flavorful as it sits, if that is even possible – this kind of made my tastebuds explode.

The sandwiches are rather juicy, so you might choose to serve them on a firmer bun. And yes, of course my brain is full of incessant giggles when typing something like that out because I’m like a twelve-year-old boy mentally. I mean… of course.

But it’s true. Use a kaiser roll or something if you’re not into soggy buns. I love the soft rolls that I chose but by the end of the sandwich, the bread was drenched.

Sort of love it though – it reminds me of my mom putting leftover Thanksgiving turkey on a piece of white bread and smothering it in gravy. She still does it after the holidays and, wow… total comfort on a plate.

Crockpot Brown Sugar + Roasted Garlic Pulled Pot Roast Sandwiches I howsweeteats.com

You can also serve these with an array of cheeses or aiolis or vegetables or whatever toppings you would like. They aren’t exactly necessary since there is SO much freaking flavor right here, but it adds a little kick. Or some texture. You know, for all you freaks like me. Freak freak freak.

I’ll gladly be a freak if I can eat this all day.

Crockpot Brown Sugar + Roasted Garlic Pulled Pot Roast Sandwiches I howsweeteats.com

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Crockpot Brown Sugar + Roasted Garlic Pulled Pot Roast Sandwiches

Yield: serves 4 to 6

Total Time: 8 hours

Ingredients:

4 pound beef pot roast
1 teaspoon salt
1 teaspoon pepper
1 teaspoon smoked paprika
1 teaspoon onion powder
1/3 cup loosely packed brown sugar
8 to 10 ounces beer
2 heads roasted garlic
your favorite buns or rolls for serving!

Directions:

Sprinkle the pot roast evenly with the salt, pepper, paprika and onion powder and place the meat in the crockpot. Cover the top with the brown sugar, then add the beer to the crockpot and cover it. Cook on low for 8 hours. At some point during the 8 hours or before, roast the garlic. Squeeze out the cloves of garlic and mash them on a cutting board with a fork. Remove the lid of the crockpot and using kitchen tongs or forks, shred and pull apart the beef. At this time, I remove any large chunks of fat or gristle too.

Once the beef is shredded (I tend to mix and shred for 5 full minutes to really incorporate the liquid), add in the mashed roasted garlic. Stir the beef well to evenly distribute the garlic and make sure it is incorporated into the beef. Cover the beef and cook it on low for another 30 minutes.

You can freeze this and it also reheats well - just add a little liquid if needed.

Crockpot Brown Sugar + Roasted Garlic Pulled Pot Roast Sandwiches I howsweeteats.com

Gah. I just want a big, fat bite.

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93 Responses to “Crockpot Brown Sugar + Roasted Garlic Pulled Pot Roast Sandwiches.”

  1. #
    51
    Josh — September 27, 2013 @ 1:49 pm

    What kind/brand of beer should I use for this?
    Please help ASAP I’m cooking this tomorrow !!!

    Reply

    • Holly — June 30th, 2014 @ 11:11 am

      Josh, I’ve used both Wachusett Blueberry Ale (it’s what I had) and Guinness-both had a great result!

      Reply

      • Kim — July 2nd, 2014 @ 12:11 am

        Did you drain any of the fat/juice from the meat after cooking it for 8 hours? How lean was the meat you used (ex: 80/20, 90/10, etc.)? Do you think any beer will work with the recipe? I don’t know much about beer. Thanks!!!!

  2. #
    52
    Christi — September 29, 2013 @ 8:16 pm

    Ho-ly-crap. This was ah-mazing! I was in a time crunch and didn’t have time to slow cook so I seared it off and cooked it in the oven for 3+ hours. My husband can’t stop talking about it & keeps sneaking off to the fridge to pick at it some more! I was informed that if this isn’t made at least monthly, that we will have some marital problems… Thanks ;)

    Reply

  3. #
    53
    Maryclare — September 30, 2013 @ 12:08 am

    This looks amazing! What cut of meat do you recommend using?

    Reply

  4. #
    54
    Kelly — September 30, 2013 @ 12:29 pm

    I have never ever liked pot roast (yucky yucky), but I decided to make this to expand my horizons, plus you can’t really go wrong with the beer thing. Best thing I ever did! It was ah-mazing!!! My whole fam loved it, even my picky eaters – this recipe has moved into my favorites arsenal!

    Reply

  5. #
    55
    gss — October 13, 2013 @ 9:51 pm

    I made this tonite, and used a sweet raspberry wheat flavored beer. Instead of serving on a bun, we had it with brown rice. It was outstanding!

    Reply

  6. #
    56
    Katy — December 27, 2013 @ 10:49 am

    I’ve made this recipe twice before (and am getting ready to do it again today). I have always used venison instead of beef and it is so delicious! You can’t always just substitute them for each other because deer is so lean and easy to overcook, but this recipe keeps it deliciously moist and tender. Everyone loved it!

    Reply

  7. #
    57
    janelle — December 31, 2013 @ 1:18 pm

    these looks amazing and i can’t wait to try it! Found you from the Foodiecrush list!

    Reply

  8. #
    58
    sofia — January 7, 2014 @ 7:14 am

    Made this using pork roast and honey instead of beef and brown sugar. Also added a browning step of the pork before placing it in the slow cooker. It’s great!

    Reply

  9. #
    59
    Alex — March 17, 2014 @ 11:44 am

    Question! Can this be cooked for four hours on high instead of 8 on low? I don’t have time to cook it for 8 and I am making this tomorrow!

    Reply

    • Jessica — March 17th, 2014 @ 4:09 pm

      yep, most likely, give or take a little bit!

      Reply

  10. #
    60
    Kira — March 17, 2014 @ 4:02 pm

    This was very disappointing :( I followed this recipe exactly, and when my pot roast was ready it would not shred. At all. I ended up having to just slice it up and put it back in the pot with the roasted garlic. I was annoyed at not having pulled sandwiches, and then there was way too much garlic. Wasted $20+ on make this. Thumbs down.

    Reply

    • Jessica — March 17th, 2014 @ 4:10 pm

      kira – so sorry this didn’t turn out for you. i would definitely check your crock pot (all are different) because after 8 hours a 4lb roast should definitely shred! with your crock pot, perhaps it needs to be on high heat? the garlic could definitely be overpowering if it’s not able to be mashed in with the pulled roast.

      Reply

  11. #
    61
    Michelle — July 6, 2014 @ 8:10 pm

    Just made it had no issues with texture or flavors. It’s my new favorite crockpot roast recipe. Thanks for sharing!

    Reply

  12. #
    62
    Amber — July 7, 2014 @ 1:30 am

    This looks great! What can I use in place of the beer? My husband is allergic. Thank you!

    Reply

  13. #
    63
    Lindsay — August 17, 2014 @ 1:27 pm

    HI, I’m using top round angus beef steak instead, should i still cook 8 hours on low?

    Reply

    • Anja — August 17th, 2014 @ 9:09 pm

      I wouldn’t do a top round in the crock pot. That’s best roasted in the oven. Bottom round and Chuck roasts do better in the crock pot. Cheaper too.

      Reply

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