• 2 lbs. cooked FSC Ranch Beef Shoulder Roast
• 1 package (20 to 24 ounces) frozen waffle fries
• 1 can (16 ounces) baked beans, drained
• 1/2 cup barbecue sauce
• 1 cup reduced-fat shredded mozzarella cheese
• 1/2 cup reduced-fat sour cream
• 1 green onion, chopped

1. Put your FSC Ranch Beef Shoulder Roast in the slow cooker the night before. Once it is fall-apart tender (6 – 8 hours in the crockpot) allow to cool.
2. Place waffle fries on a baking sheet and prepare waffle fries according to package directions.
3. Shred Shoulder Roast.
4. Combine beef and barbecue sauce in a medium saucepan. Heat beef mixture over medium heat 8 to 10 minutes or until beef is heated through, stirring occasionally.
5. Reduce oven temperature to 350°F if your waffle fries required a higher temperature. Top waffle fries with beef mixture, beans and cheese. Bake at 350°F for 5 to 7 minutes or until mixture is heated through and cheese is melted.
6. Top mixture with sour cream and sprinkle with green onions.
7. Enjoy!

Courtesy of Beef, It’s What’s for Dinner