SLOW-COOKER PULLED BEEF

By jarren

Ingredients

• 1/2 cup Bull's-eye Bold original BBQ sauce
• 1/4 cup each red wine, Worcestershire sauce and steak sauce
• 1 onion, cut into wedges
• 3 cloves garlic, minced
• 3 lb beef blade pot roast
• 2 tbsp each cornstarch and cold water

Details

Servings 12

Preparation

Step 1

Combine first 6 ingredients in slow cooker. Add beef.

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

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

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