Summertime Slow-cooker Pulled Beef

The slow-cooker in summer is the perfect way to keep your kitchen cool. Use it to cook beef pot roast for amazing pulled beef that's great for topping buns or baked potatoes. Make ahead for the ultimate convenience.

RatingDifficultyBeginner

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Yields12 Servings
Prep Time5 minsCook Time8 hrsTotal Time8 hrs 5 mins

 ½ cup (125 mL) Bull's-Eye® Bold Original barbecue sauce
 ¼ cup (50 mL) red wine
 ¼ cup (50 mL) Worcestershire sauce
 ¼ cup (50 mL) steak sauce
 1 onion, cut into wedges
 3 cloves garlic, minced
 3 lb (1.36 kg) Beef Blade Pot Roast
 2 tbsp (30 mL) each cornstarch and cold water

1

Combine Bull's-Eye, red wine, Worcestershire and steak sauce, onion and garlic in the slow cooker. Add beef.

2

Slow cook on LOW for 8 to 10 hours or until beef is fork tender.

3

Pour cooking juices into saucepan; bring to boil. Combine cornstarch and water; add to pan, stirring until thickened.

4

Remove twine from beef. Use 2 forks to pull beef into shreds. Add sauce; tuck into buns or serve over baked potatoes.

Ingredients

 ½ cup (125 mL) Bull's-Eye® Bold Original barbecue sauce
 ¼ cup (50 mL) red wine
 ¼ cup (50 mL) Worcestershire sauce
 ¼ cup (50 mL) steak sauce
 1 onion, cut into wedges
 3 cloves garlic, minced
 3 lb (1.36 kg) Beef Blade Pot Roast
 2 tbsp (30 mL) each cornstarch and cold water

Directions

1

Combine Bull's-Eye, red wine, Worcestershire and steak sauce, onion and garlic in the slow cooker. Add beef.

2

Slow cook on LOW for 8 to 10 hours or until beef is fork tender.

3

Pour cooking juices into saucepan; bring to boil. Combine cornstarch and water; add to pan, stirring until thickened.

4

Remove twine from beef. Use 2 forks to pull beef into shreds. Add sauce; tuck into buns or serve over baked potatoes.

Summertime Slow-cooker Pulled Beef
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