Facebook3Twitter0Pinterest0 Ingredients 8 small corn tortilla wraps 2 lb (1kg) boneless beef blade pot roast OR beef cross rib roast 1 Tbsp (15 mL) canola oil 1/2 cup (125 mL) EACH beef broth and water 1 can tidbit pineapple with juice 3 cloves garlic, minced 1 tsp (5 mL) salt and pepper 2 Tbsp (25 mL) tomato paste 1 Tbsp (15 mL) chili powder 1 cup (250 mL) barbecue sauce Directions Rub/Sear: Combine garlic, salt, pepper, tomato paste and chili powder to form a paste; rub paste over roast. In oiled skillet over medium-high heat, sear beef roast browning evenly. Slow-cooker: Place roast in slow-cooker; add broth, water and pineapple. Cover on low-setting for 8 hours or on high-setting for 6 hours. Once roast is fork tender, transfer beef to cutting board and pull into stringy pieces. Discard cooking liquid, reserving pineapple. Sauce: Combine pineapple with barbeque sauce on low heat in sauce pan; bring to simmer, stirring occasionally. Pour sauce over pulled beef and combine. Assembly: Place pulled beef on corn tortilla and garnish. Facebook3Twitter0Pinterest0 Found Under: Main CoursesBeefBoil / SimmerFry / Stir frySlow Cooker Leave a Review Cancel reply You must Register or Login to post a comment.