This super-simple crowd-pleasing recipe uses basic pantry ingredients that come together in a snap - you're free to play all day as dinner simmers in the slow cooker!
Prep: 20 mins
Cook: 8 hrs
Yields: Makes 6 servings
1/2 cupbarbecue sauce
1/4 cupEACH red wine, steak sauce and Worcestershire sauce
1 onion, cut into wedges
3 cloves garlic, minced
3 lbs(1.5 kg) Beef Blade Pot Roast
4 large potatoes
1 cupcheese curds
2/3 cupgreen onions, sliced
Combine first 6 ingredients in slow cooker. Add beef.
Slow cook, covered, on LOW for 8 to 10 hours (or 4 hours on HIGH) or until beef is fork tender.
Meanwhile, cut potatoes into chunky sticks or wedges and toss with some olive or vegetable oil and coarse salt. Place on foil lined baking sheet that has been sprayed with cooking spray. Roast in 400 F oven, turning occasionally, for 20 to 30 minutes or until browned and tender.
Remove twine from beef; use two forks to pull beef into shreds. Serve over cooked potatoes and top with cheese curds and green onions.
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