Summer Slow-Cooker Pulled Beef
- 1/2 cup Bull's-Eye Bold Original barbecue sauce
- 1/4 cup each, red wine, Worcestershire sauce, and steak sauce
- 1 onion cut into wedges
- 3 cloves garlic minced
- 3 lbs Beef Blade Pot Roast
- 2 tbsp each cornstarch and cold water
Preparation time 10mins
Cooking time 610mins
Combine first 6 ingredients in slow cooker. Add beef
Slow cook on low for 8 - 10 hours or until beef is fork tender
Pour cooking juices into saucepan, bring to boil. Combine cornstarch and water, add to pain, stirring until thickened.
Remove twine from beef. Use two forks to pull beef into shreds. Add sauce, tuck into buns or serve over baked potatoes.