This recipe uses a slow cooker, which helps to keep the kitchen cool during warm weather.
Ingredients
- 3 lb (1.5 kg) pot roast
- 1 tbsp (15 mL) instant beef
- bouillon granules
- 1 onion, chopped
- 1⁄2 green pepper, diced
- 1 celery rib, diced
- Fresh ground black pepper, to taste
- 1 7.5 oz (213 mL) can tomato sauce
- 1 cup (250 mL) barbecue sauce
- 1⁄2 cup (125 mL) brown sugar
- Hamburger buns
Directions
Lightly spray slow cooker with vegetable cooking spray. Place roast in pot, sprinkle with bouillon; add onion, green pepper, celery and black pepper. Cover.
If convenient, cook on high for 15 minutes or so, until pot heats up (or skip this step). Cook on low for 8 hours.
Combine tomato sauce, barbecue sauce and brown sugar; pour over beef and stir, breaking the meat into chunks. Cook on high for 1 hour longer. Remove meat, shred, and return to slow cooker to reheat. Spoon onto buns and serve. Makes 10 servings.
Tip: Leftovers can be frozen, then thawed and reheated for another meal.
This recipe originally ran in the July/August 2004 issue of Saltscapes.