1 lb blade roast
2 onions, sliced
1 cup orange juice
2 tbsps molasses
1 tbsp worcestershire sauce
1 tbsp finely chopped banana pepper
1 small apple, shredded with peel
1 cup brown sugar
1/3 cup lemon juice
1 tsp each salt, pepper, garlic powder
1/2 tsp chili powder
1/2 tsp cumin
1 tbsp cold water
1 tsp cornstarch
Spray bottom of slow cooker crock with cooking oil and layer sliced onions. Nestle the blade roast in on top. Mine was still frozen. Mix orange juice, molasses, worcestershire and banana pepper together and pour over meat. Just about cover with liquid. Add more if you need to.
Cook on high for 3 hours.
For the sauce, combine shredded apple, brown sugar, lemon juice, salt, pepper, garlic powder, chili powder and cumin in a saucepan and heat through. Mix water and cornstarch together and whisk into the sauce. Bring to a boil, reduce heat and simmer about 5 minutes.
Once meat is cooked remove it to a casserole dish and ladle the onions into the dish as well.
Pour half the sauce over the warm meat and let sit for a minimum of 1 hour.
You can eat it now or heat the BBQ up and grill the meat 5-10 minutes basting with the remaining sauce.. but keep some sauce to serve at the table.
I started this blog so my daughters could find all of our family favourite recipes in one place. It has actually grown into more than just the family favourites but also other recipes we've tried out in our kitchen. I don't like to fill up the post with alot of chatter. Sometimes there's a little story to tell, but usually I like to get right to the point. So this is for them, but hope you find some recipes that you like as well. I'll be sharing a lot of recipes, and along the way you'll find some crafty things and maybe some helpful hints too!