Instructions: Place roast in an electric slow cooker. Combine broth, next 6 ingredients, and, if desired, bourbon; pour over roast. Cook, covered, on HIGH 3 1/2 hours.

Add baby carrots, and cook 1 hour or until beef is tender. Remove roast and 2 cups drippings. Stir green peas into carrots and remaining hot drippings, and let stand.

Combine cornstarch and water in a small saucepan; stir in reserved 2 cups drippings. Bring to a boil over medium heat, stirring constantly; boil 1 minute.

Slice half of roast. Remove carrots and peas with a slotted spoon. Serve with gravy. Reserve remaining roast and 1/2 cup remaining drippings for Barbecue Beef Sandwiches.

This recipe yields 4 servings.

For Barbecue Beef Sandwiches: Shred reserved pot roast. Combine shredded roast, reserved 1/2 cup drippings, and 1 1/2 cups barbecue sauce in a small saucepan; cook until thoroughly heated. Serve on hamburger buns with coleslaw and baked beans, if desired. (Makes 4 servings)

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