July 15, 2015
9 hrs 10 mins
2 Blade steak roasts
2 large onions, thickly sliced
1 400 - 500ml bottle of good quality flavoured BBQ Sauce to suit (I used Hickory and Brown Sugar BBQ Sauce)
1 375ml can of Coke (not diet)
1 - 2 tbsps minced garlic (optional)
1Trim visible fat from roasts.
2Spray cooker with cooking spray.
3Cover slow cooker base with sliced onion rings
4Place roasts in slow cooker.
5* Optional- smear roasts with minced garlic.
6Pour Cola and sauce over beef.
7Cook on low for 8-10 hours, turning meat at least once.
8When beef is tender, remove from slow cooker and shred with forks. If it is ready it should shred without much effort.
9Skim any fat from the sauce in the crockpot, and stir well. ( If required remove up to a cup of the liquid, but kept it in reserve in case it is needed)
10Return shredded beef to cooker, and stir to coat.
11Cook on low for 1 hour, stirring after a half hour.
12Switch to 'keep warm' setting until ready to serve. (Maximum of 4 hours)
13Season to taste and serve on rolls with coleslaw or salad fixings.
15*Leftovers can be frozen.
17This recipe is suitable for a 6.5 litre slow cooker
Submitted by Shelleyrae
May 9, 2016
This was really good. So tender and yum. The next night i put it in a cassrole dish with mashed vegies on top and cheese and baked it into shepards pie
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