Ingredients:

2 tablespoons extra virgin olive oil

4 pounds Beef Cross Rib or Boneless Blade Pot Roast

1 cup beef broth

1 can (28 oz/796 ml) crushed tomatoes

1 can (28 oz/796 ml) whole tomatoes

1 pouch onion soup mix

2 tablespoons tomato paste

2 tablespoons chili powder

2 tablespoons ground cumin

1/2 teaspoon onion salt

1/4 teaspoon cayenne pepper

1/4 teaspoon black pepper

2 tablespoons all-purpose flour

Directions:

1. Heat oil in Dutch oven or heavy deep skillet over medium-high heat; brown beef all over, turning with tongs. Transfer to slow cooker. Drain fat.

2. Reduce heat to medium. Add beef broth, tomatoes, onion soup mix, tomato paste, chili powder, cumin, onion salt, black pepper and cayenne pepper to Dutch oven. Bring to boil over medium-high heat, stirring up any brown bits. Pour over beef. Cover and cook on low setting for 8 to 10 hours until beef is fork-tender.

3. Skim fat from liquid. Leave meat in sauce, remove twine. Whisk flour into 1/4 cup (50 mL) cold water; whisk into sauce in slow cooker. Cover and cook on high, stirring once, until thickened, about 15 minutes. Use two forks to pull the beef into shreds.

4. Serve with baked or mashed potatoes and coleslaw salad or any other salad of your choice.

Leftover Options:

Hot Beef Sandwiches: Heat some pulled beef leftovers in microwave or saucepan. Spoon over split sub buns and top with ready-made coleslaw or pan-fried onions and sliced pickled jalapeño peppers. Serve with green salad or raw veggies and dip.

Taco Time: Heat some pulled beef leftovers in microwave or saucepan; spoon into warmed taco shells or flour tortillas with your favorite taco fixings.

Quick Quesadillas: Spoon 1/2 cup pulled beef leftovers on half of 1 large flour tortilla; top beef with some shredded Cheddar cheese and sliced pickled jalapeño peppers. Fold tortilla over filling; repeat with 3 more tortillas. Bake on parchment paper lined baking sheet in 400°F (200°C) oven, turning once, until golden, about 8 minutes per side. Makes 4 servings.

Mexican Shepherd's Pie: In 9 x 13-inch (3 litres) baking or casserole dish, combine 4 cups pulled beef leftovers, 1 can (19 oz/540 ml) chili-style stewed tomatoes and 1 can (19 oz/540 ml) kidney beans (drained and rinsed). Add and 2 cups (500 ml) frozen corn and top with 4 cups mashed potatoes (homemade or 1 pkg/907 g ready-made). Bake in 350°F (180°C) oven until heated through, about 30 minutes. Serve hot with your favorite salad.Makes 4 to 6 servings.

Pulled Beef Chili: In saucepan, combine 4 cups pulled beef leftovers with its sauce and 1 can (19 oz/540 ml) kidney beans, drained and rinsed. Add 1 can (19 oz/540 ml) stewed tomatoes (chili-style if possible) and 1½ cups frozen or canned corn. Heat over medium heat to warm through, stirring occasionally for about 12 minutes. Makes 4 to 6 servings.