Tuesday, December 24, 2013

Homemade Barbecue Shredded Beef over Sweet Potatoes

Since I've been on this health kick, it's been a while since I've had anything barbecue at all!  I missed it!  Barbecue sauce is high in sugar and if I want to cut down on belly fat, I have to keep my sugar intake to a minimum.  I didn't feel guilty eating this barbecue sauce because I know EXACTLY what's in it and I could control it.  I'm here to tell you it doesn't lack flavor AT ALL!  It is equally, if not more delicious than using a store-bought barbecue sauce.  And honestly, it wasn't that hard.  It maybe took me a whole 5 extra minutes.  Maybe.  Without stopping to take pictures, it would have taken me less time.

If I can do this, YOU CAN TOO!  You know I'm going to walk you through it!  Take a risk and WOW your family with a homemade barbecue pulled beef!  We had guests over and they loved it too!  

I served this beef over baked sweet potatoes because honestly, I don't care very much for gluten-free bread.  Sweet potatoes are a very healthy alternative and are naturally sweet, making this even more delicious.  Pair this with a nice salad with 1/4 of an avocado sliced on top and a nice balsamic vinegar dressing and you have yourself one amazingly healthy and delicious meal!  

If you're not gluten-free, my husband suggests this over sub buns with some provolone cheese melted on top!

Servings: 10-14

6 lb. beef roast (I had this giant guy in my freezer from my cookbook photo shoot-you can use smaller if you need!)
15 oz. can tomato sauce
12. oz. can tomato paste
1/4 cup balsamic vinegar
1 Tbsp. Worcestershire sauce
1/3 cup organic maple syrup
1/4 tsp. salt
1/8 tsp. pepper
2 Tbsp. garlic powder
1 onion, minced

Directions:( Use a 6-7 Quart slow cooker for this recipe)
In a bowl, mix together the tomato sauce, tomato paste, balsamic vinegar, Worcestershire sauce, maple syrup, salt, pepper, garlic powder and onion.

Place the beef roast in your crock.

Pour your homemade barbecue sauce over the top.

Cook on LOW for 8-10 hours, or on HIGH for 4-5 hours.
Shred the beef with two forks and work it back through the sauce.
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