So, last week was low carb week - this week is quite the opposite! I am running in my first half marathon this weekend so dinners look a bit different. I have some pastas in mind for later in the week but for tonight its potatoes...
This one goes in the slow cooker and you can do tons of different things with it. We are putting the meat over potatoes because I have some in the pantry that I don't want to throw away, but it would also be good on some buns (which will probably be lunch for tomorrow come to think of it!) or just by itself.
Just a warning - this isn't the most photogenic of dishes!
Here is what you need:
2-3# roast (I bought a rump roast this time - it was the leanest looking one)
2 18 oz bottles of BBQ Sauce (see note below)
1 onion, quartered
2-3 garlic cloves, chopped
2 slow cooker liners
Line your slow cooker with a bag and pour about 1/4 of the sauce from your first bottle on the bottom. Place the roast, onions and garlic on top. Pour in the rest of the sauce.
Cook on low for 8 hours. You could serve as is and stop at this step if you like - the meat pretty much falls apart. But, since some of the fat melts off the roast while cooking I add in another step to save on some fat calories.
Take the roast out of the slow cooker and shred with a fork, trimming the extra fat off the meat.
Once shredded, place into a new slow cooker liner. Strain the onions out of the old sauce and add to the shredded meat along with the second bottle of BBQ sauce. Leave in slow cooker until warm, then serve!
About the BBQ Sauce, when you are shopping look for the lowest carb one you can find. Condiments can get people into trouble because they can be high in fat (salad dressings) or high in sugar (ketchup). You want to look for a sauce that has less around 5ish grams of carbs. I used one that had 6 and it tasted awesome! Be careful with ones that are "flavored" - honey BBQ, chipotle, etc...because chances are they will be higher in sugar.