4 pound pot roast
1 t. salt
1 t. pepper
1 t. smoked paprika
1 t. onion powder
1/3 c. loosely packed brown sugar
8 to 10 ounces beer (I used the whole 12 ounce bottle)
2 heads roasted garlic
- Sprinkle the roast with the salt and pepper, paprika and onion powder and place the meat in the crock pot.
- Cover the top with the brown sugar, then add the beer to the crock pot and cover it.
- Cook 8 hours.
- While it cooks roast the garlic but cutting off the tips of the garlic to expose the cloves. Drizzle olive oil over the garlic and wrap in foil. Bake at 400 degrees for 30 minutes. Squeeze out the cloves of garlic and mash them on a cutting board.
- After 8 hours remove the roast and shred and pull the beef apart. Discard any fat and gristle.
- Once the beef is shredded add in the mashed roasted garlic. Stir the beef well.
- Cover the beef and cook it on low for another 30 minutes.
