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© Meredith Corporation. All rights reserved. Used with permission.
Trim fat from meat. If necessary, cut meat to fit into a 3-1/2- to 5-quart slow cooker. Sprinkle meat with salt and pepper. Heat oil in a large skillet over medium-high heat. Add meat and cook until brown on all sides. Drain off fat. Transfer meat to cooker. Add onions, 1 cup root beer and garlic. Cover and cook on Low for 8 to 10 hours or on High for 4 to 5 hours.
Meanwhile, combine 3 cups root beer and chili sauce in a medium saucepan. Bring to a boil; reduce heat. Simmer, covered, about 30 minutes or until mixture is reduced to 2 cups, stirring occasionally. If desired, stir in root beer concentrate and hot sauce.
Remove meat from cooker. Using a slotted spoon, transfer onions to a large bowl and discard cooking liquid. Using two forks, pull meat apart into shreds. Add shredded meat and sauce to onions; stir gently to coat. Transfer meat to an airtight container; cover and chill overnight.
Transfer meat mixture to a large saucepan. Reheat, covered, over medium-low heat for 10 to 15 minutes or until heated through, stirring occasionally. If necessary, add 2 to 4 tablespoons root beer to keep mixture from sticking. Return meat mixture to cooker to keep warm.
To serve, line buns with lettuce and tomato, if desired. Fill with meat mixture.