Description
This recipe was published in the january/february 2009 issue of midwest living.
Ingredients
- Blade Roast
- Smoked Paprika
- Fresh Ground Black Pepper
- Salt
- Cooking Oil
- Onions
- Diced Tomatoes
- Apple Juice
- Garlic Cloves
- Ketchup
- Cider Vinegar
- Worcestershire Sauce
- French Rolls
Instructions
- Trim fat from meat
- If necessary, cut meat to fit into a 4-5 quart slow cooker
- Sprinkle meat with 2 teaspoons smoked paprika, 3 / 4 to 1 teaspoon black pepper and salt
- Rub in with fingers
- In a large skillet brown meat on all sides in hot oil over medium heat
- Drain off fat
- Transfer meat to cooker
- Add onion, undrained tomatoes, apple juice and garlic
- Cover and cook on low-heat setting 10 to 11 hours or on high-heat setting 5 to 5 1 / 2 hours
- For barbecue sauce, in a small saucepan, combine ketchup, vinegar, worcestershire sauce, the 2 to 3 teaspoons smoked paprika and the 1 / 2 teaspoon black pepper
- Bring to boiling
- Reduce heat
- Simmer, uncovered, for 15 minutes, stirring occasionally
- Remove from heat
- Set aside
- Using a slotted spoon, transfer meat to a cutting board, reserving liquid in slow cooker
- Shred meat by pulling two forks through meat in oppostie directions
- Pour cooking liquid into 4-cup measure
- Skim off fat
- Return to slow cooker
- Stir in barbecue sauce and enough cooking liquid for desired consistency
- Cover
- Cook on high-heat setting 15 minutes, or until heated
- Serve immediately
- To serve, spoon meat mixture onto rolls
- Add tops of rolls