|No one can resist this ginormous plate of deliciousness!|
1 3-5lb pot roast of your choice (Chuck would be my first pick but just choose what looks best at the store. I used Rump Roast here.)
3 yellow or sweet onions, sliced
2c barbeque sauce (Note: It is very important that you use a high quality sauce. I buy Trader Joe's All Natural Barbeque Sauce because it is made with all natural preservative free ingredients and tastes amazing! It's also affordable! Don't have a Trader Joe's? Make sure you are checking your labels for the highest quality sauce you can find.)
Sweet & Spicy Maple Roasted Sweet Potato Ingredients:
2-3 large sweet potatoes, scrubbed, peeled, and sliced into 1/2" thick rings
2tbs extra virgin olive oil
2tbs pure maple syrup
1/2tsp cajun seasoning (check to make sure there is no msg or gluten, I use Webers)
2tbs dark brown sugar
1. To make the beef. Place it in a large slow cooker. Cover with sliced onions. Pour the barbeque sauce on top and stir until everything is evenly coated. Turn to low and cook 6-8 hours or cook on high for 4-6 hours. The time it takes to cook with largely depend on the size of your roast and your slow cooker. When your beef pulls away somewhat easily with a fork then it's done.
2. When your beef is cooked, remove the sauce and place in a saucepan. Bring to a boil and cook for about 15 minutes until the sauce has reduced to a nice thick rich barbeque sauce. Serve over the beef.
3. When the beef is done and your sauce is simmering start prepping your sweet potatoes. Preheat your oven to 475F.
4. In a small bowl, mix oil, maple syrup, cinnamon, cayenne, and cajun seasoning. Pour over the sweet potatoes and coat evenly. Spread sweet potatoes in a single layer on a baking sheet. Sprinkle the tops with salt.
5. Place in the center of the oven and roast for 15 minutes. Then flip over every potato, sprinkle the tops with brown sugar, and roast on the other side for another 15 minutes. They are done when they are deep brown, soft but crispy on the outside, and the sugar has caramelized. Serve hot.