The slow-cooker recipe is great to use all year-round. Use it in the summer to help keep your kitchen cool and ensure that you are out of the kitchen and enjoying all of the summer fun! If you can't find Ancho chili paste in the grocery store, you can substitute it for the canned chipotle peppers.
MAKES 10 Servings - PREP TIME 15 min - COOK TIME 8 hr - TOTAL TIME 8 hr 15min
4 lb (2 kg) Beef Blade Pot Roast, boneless
Salt and pepper
1 onion, sliced into wedges lengthwise
1 can (398 mL) fire-roasted diced tomatoes
1 tsp chili powder
¾ cup beer
4 tbsp canned chipotle peppers in adobo sauce, minced
1 to 2 cups beef or chicken broth/stock
2 tbsp tomato paste
2 tbsp cornstarch
Season roast all over with salt and pepper. Brown in a lightly oiled frypan over medium-high heat. Remove from heat; set aside.
Add onion, tomatoes, beer, and chili powder to slow cooker insert.
Rub roast all over with minced chipotle peppers and add to slow cooker; add in enough broth to come ¾ of the way up the side of the roast. Cover and slow cook on low power for 10 to 12 hours.
Remove cooked roast to a large bowl, removing twine and any external fat; set aside.
Skim fat from the surface of the sauce. Transfer to a saucepan; cook over medium-high heat until reduced by about 1/3. Stir in tomato paste and heat through. In a small cup combine cornstarch with an equal amount of cold water until smooth; gradually stir into tomato sauce and bring to a boil to thicken. Meanwhile use 2 forks to pull the beef apart (shred); add sauce to the meat. Season with salt and pepper to taste if necessary. Serve over toasted slider burger buns or baked potato.
For the original recipe, click here.