This recipe is courtesy of Beef Farmers of Ontario.
Ingredients:
- ½ cup (125 mL) barbecue sauce
- ¼ cup (50 mL) EACH red wine, steak sauce, and Worcestershire sauce
- 1 onion, cut lengthwise into wedges
- 3 cloves garlic, minced
- 3 lb (1.36 kg) beef blade pot roast
- 1 cup (250 mL) cheese curds
- ⅔ cup (150 mL) green onions, slivers
- Oven roasted potatoes (recipe follows)
Cooking Instructions:
- Combine first 6 ingredients in slow cooker. Add roast beef.
- Slow cook covered on LOW for 8-10 hours or 4 hours on HIGH) or until beef is fork tender.
- Remove twine from beef roast; use two forks to pull roast into shreds. Serve over Oven Roasted Potatoes and top with cheese curds and slivered green onions.
OVEN ROASTED POTATOES: Cut scrubbed potatoes into chunky sticks or wedges and toss olive or vegetable oil and coarse salt; Place in single layer on foil-lined baking sheet that has been sprayed with cooking spray. Roast in 400 F oven, turning occasionally, for 20-30 minutes or until browned and tender.