Place the roast in the slow cooker. Pour the barbecue sauce on top and turn the roast to coat. Spread the onion on top. Cook on low for 8-10 hours. Shred the beef with two forks and mix with the sauce. Serve on toasted buns.
Brenda Stanley has been cooking since she was a child and loves creating and sharing her own recipes. Her cookbook, “The Zucchini Houdini” has been a bestseller and a must have for gardeners (or those who end up with the squash on their doorstep). She was the host of her own cooking show on KPVI-TV for 10 years and is now devoting her time to writing, cooking, gardening, and grandkids! She and her veterinarian husband, Dave live on a small ranch in Blackfoot, Idaho with their dogs, horses, chickens, sheep and whatever else Brenda decides to add to her “petting zoo”.
