Ingredients:

• 2 tsp garlic salt
• 1/2 tsp pepper
• 1 (4-5 lb.) boneless chuck roast, trimmed (I used an English cut roast)
• 1 (12 oz) can coke
• 1 (12 oz) bottle Melinda’s Jalapeno Ketchup
• 2 Tbsp Worcestershire sauce
• 2 Tbsp Branford’s Roasted Garlic Hot Sauce
• 3 Tbsp cornstarch
• 1/4 cup milk

Instructions:

Sprinkle garlic salt and pepper over roast. Place roast in 6-quart slow cooker.  Combine coke, Melinda’s Jalapeno Ketchup, worcestershire and Branford’s Roasted Garlic Hot Sauce; pour over roast. Cover and cook on high 5-6 hours or on low 8-9 hours.

Remove roast from slow cooker, reserving juices in slow cooker; keep roast warm.

Combine cornstarch and milk, stirring well; stir into slow cooker. Cook, uncovered on high 15 minutes or until thickened, stirring occasionally. Serve sauce over roast.   You can also break apart the roast and add back into the sauce.