I’m kind of a sucker for onion rings–breaded, beer battered, ranch-dunked, or sandwich-nestled–I just love them. My favorite part might be how they require an eating strategy as to not let the inner onion slide out of the breading. Only highly skilled ring eaters can conquer the most challenging of onion ring varieties with the perfect breading-to-onion ratio in every bite. Not to brag or anything, but I pretty much take home the gold every time. It’s just what I do.
So, when Alexia Foods asked me to be a Tastemaker and presented the opportunity to write recipes using their products, I was thrilled! Not only do they offer 3(!) different types of all-natural onion rings for our eating pleasure, they have an awesome spread of fries, baked appetizers, artisan breads, and vegetable sides all found in the frozen food aisle of your grocery store. By now it’s no secret that I’m all about taking shortcuts to save time. I’ve been buying Alexia products for quite sometime now (long, long before becoming a tastemaker) and really like that all their products are all-natural and great quality.
Over the next few months as a tastemaker I’ll be sharing some recipes using their products, offering exclusive coupons to you and hosting group Pinterest boards for you to share meal ideas and glean inspiration from others. Oh, and I thought I’d start things off by hosting a GIVEAWAY! Details about what you could walk away with are at the end of this post (it’s pretty awesome, BTW).
Today’s recipe is easy, simple, and packs big flavor with very little effort. Ready to know how to make it? Let’s go!
You’ll start with a 2 1/2-3 lb beef chuck roast, your slow-cooker, some sliced onions and pepperoncinis.
Make the BBQ sauce by combining a 12 oz can of cola (not diet), ketchup, Worcestershire sauce, brown sugar, chili powder, pepper, mustard powder, garlic powder, salt, and some liquid smoke flavoring.
Give it a stir, divide in half and pour one half of it over the meat. Set your slow-cooker on low and cook for 6-8 hours or 4 hours on high.
In the meantime, place the remaining half of the BBQ sauce in a small saucepan and bring to a simmer. Cook and reduce for about 15-20 minutes or until the sauce has thickened and coats the back of a spoon. Once the meat is tender and shreds easily with a fork, remove meat from the cooking juices and shred into bite-sized pieces.
Drain the cooking liquid from the slow-cooker and discard, and return shredded meat to the pot. Stir thickened sauce into the meat and heat until it’s hot throughout.
When you’re ready to assemble the sandwiches get your onion rings, bread, and toppings ready. I used Alexia’s cripsy panko-breaded onion rings, a few slices of pepperoncinis for a little kick, and placed them all on one of Alexia’s new sweet potato rolls. The rolls just have to be heated in the oven for a few minutes before using and are soft and slightly sweet- the perfect compliment to the tangy meat and crunchy onions.
It’s 10 o’clock on Sunday night and I could really go for one or three of these right about now. Serious. But for now, I’m just going to tell you about the awesome prize pack that I want to give you instead of nibbling my way to a large posterior.
I have an Alexia Foods Tastemaker kit ready to give away to one lucky reader. Which means that you could potentially walk away with a basket full of fun kitchen accessories and coupons:
- A metal fry cone basket
- Alexia food’s bamboo serving tray with porcelain dipping bowls
- Kitchen Timer
- Wine charms
- Coupons for assorted Alexia products
Just leave a comment below telling me what your favorite Alexia product is if you’ve tried them or what one you’d like to try. A winner will be randomly chosen next Monday, Novemeber 26th and notified via email.
Until then here’s a coupon for $1.00 off any Alexia sweet potato product. And you can also visit http://rewards.alexiafoods.com to sign up to become an Alexia Ambassador to earn points towards other great prizes – like more exclusive coupons, recipes and kitchen swag.
- 2 1/2-3 lb beef chuck roast
- 1/2 C sliced pepperoncinis
- 2 C sliced onions
- 12 oz can cola, not diet
- 1 C ketchup
- 1/4 C Worcestershire sauce
- 1 tsp each, chili powder and ground mustard
- 1/4 tsp black pepper
- 1/2 C brown sugar
- 1 tsp liquid smoke flavoring
- 1/2 tsp garlic powder
- 1 tsp kosher salt
- Trim roast of any excess fat and place in a slow-cooker and top with pepperoncinis and onion.
- In a separate bowl combine the remaining ingredients and whisk until smooth.
- Measure 1½ C of the sauce and set aside. Pour remaining sauce over the meat, cover and let cook on low for 6-8 hours or high for 4. Meat is done when tender and shreds easily.
- Transfer reserved sauce into a sauce pan and bring to a simmer. Reduce for 15- 20 minutes over medium heat until it has thickened and coats the back of a spoon. Remove from heat.
- When meat is done, remove from slow-cooker and shred into bite-sized pieces. Discard the cooking liquid and return meat to the slow-cooker.
- Stir thickened BBQ sauce into the shredded meat and heat until hot throughout. Serve on soft rolls topped with onion rings and pepperoncinis if desired.
by Heather Cheney
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