• 31 Ratings
Source: Better Homes and Gardens


Credit: Blaine Moats

Recipe Summary

25 mins
8 hrs to 10 hrs (low) or 4 to 5 hours (high)
10 mins to 15 mins
Max Servings:


Ingredient Checklist


The day before:
  • Trim fat from meat. If necessary, cut meat to fit into a 3 1/2- to 5-quart slow cooker with a car adapter. Sprinkle meat with salt and pepper. In a large skillet cook meat in hot oil over medium-high heat 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-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.

Instructions Checklist
  • Meanwhile, for sauce, in a medium saucepan combine 3 cups root beer and chili sauce. Bring to boiling; 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 pepper sauce.

Instructions Checklist
  • 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 mixture to a storage container; cover and chill overnight.

Tailgate day:
  • 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.

Instructions Checklist
  • Tightly cover slow cooker and tote in an insulated carrier. If desired, tote lettuce and tomato in an insulated cooler with ice packs.

Instructions Checklist
  • At the tailgating site, plug slow cooker into car adapter and keep meat mixture warm on warm-heat setting. To serve, line buns with lettuce and tomato. Fill with meat mixture.

Must-have equipment:

2 1/2- to 5-quart slow cooker with a car adapterInsulated carrierInsulated cooler with ice packs (optional)

Nutrition Facts

421 calories; total fat 9g; saturated fat 2g; polyunsaturated fat 3g; monounsaturated fat 3g; cholesterol 98mg; sodium 1412mg; potassium 592mg; carbohydrates 48g; fiber 1g; sugar 25g; protein 35g; trans fatty acid 0g; vitamin a 0IU; vitamin c 3mg; thiamin 1mg; riboflavin 1mg; niacin equivalents 10mg; vitamin b6 1mg; folate 52mcg; vitamin b12 1mcg; calcium 91mg; iron 3mg.


31 Ratings
  • 5 star values: 14
  • 4 star values: 4
  • 3 star values: 4
  • 2 star values: 4
  • 1 star values: 5
Rating: Unrated
3 stars, tasty, will try again with substantial tweaks, like cutting back on onion & garlic a bit (both a little overwhelming). Had no root beer concentrate so used 4C root beer in sauce instead of 3, then cooked everything down to 2 cups. Cook & reduce root beer to 1 cup BEFORE adding chili sauce---as soon as you add chili it starts to splatter BADLY. Everywhere. Even through a splatter screen. You may need 2 cups sauce if tailgating the next day so it doesn't dry out but if same day it's too much & too runny. Cook down to 1-1/2 cups.