1 x 3 lb Only Alberta AA Black Angus Cross Rib Pot Boneless Roast
2 tbsp canola oil
1 white onion, sliced
2 cups beef broth
1 x 350 ml bottle Cal & Gary’s Slow Cooking Barbacoa Sauce
1 cup Cal & Gary’s Amber Ale
Panini or sub buns, split lengthwise
Finely diced white onion, for garnish
Chopped fresh cilantro, for garnish
Lime wedges, to serve
How to make it
Directions
Season the beef on all sides with salt and freshly ground black pepper. Heat a pan over medium-high and add a splash of oil. Sear the roast on all sides until deeply browned, about 3 to 4 minutes per side, then transfer to a crockpot.
Add sliced onion to the same pan and cook until softened, 2 to 3 minutes. Deglaze with the beef stock the transfer the mixture to the crockpot along with the barbacoa sauce and beer. Cover and cook until the beef is fork‑tender, 8 to 9 hours on low or 4 to 5 hours on high.
This recipe can also be prepared in a Dutch oven and cooked, covered, in a 300°F oven for about 3½ to 4 hours.
Once cooked, remove the beef from the broth and pull it into long shreds. Strain the broth and add the cooked onions to the shredded beef. Adjust the broth to taste with salt and freshly cracked black pepper.
Fill buns with the shredded beef and garnish with diced onions and cilantro. Serve with lime wedges and small ramekins of the strained broth, garnished with more diced white onion and cilantro.
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Ingredients
1 x 3 lb Only Alberta AA Black Angus Cross Rib Pot Boneless Roast
2 tbsp canola oil
1 white onion, sliced
2 cups beef broth
1 x 350 ml bottle Cal & Gary’s Slow Cooking Barbacoa Sauce
