Slow Cooker Rib-Style Blade Roast

1 lb blade roast
2 onions, sliced
1 cup orange juice
2 tbsps molasses
1 tbsp worcestershire sauce
1 tbsp finely chopped banana pepper

Sauce: 
1 small apple, shredded with peel
1 cup brown sugar
1/3 cup lemon juice
1 tsp each salt, pepper, garlic powder
1/2 tsp chili powder
1/2 tsp cumin

1 tbsp cold water
1 tsp cornstarch

Spray bottom of slow cooker crock with cooking oil and layer sliced onions. Nestle the blade roast in on top. Mine was still frozen. Mix orange juice, molasses, worcestershire and banana pepper together and pour over meat. Just about cover with liquid. Add more if you need to.
Cook on high for 3 hours.

For the sauce, combine shredded apple, brown sugar, lemon juice, salt, pepper, garlic powder, chili powder and cumin in a saucepan and heat through. Mix water and cornstarch together and whisk into the sauce. Bring to a boil, reduce heat and simmer about 5 minutes.

Once meat is cooked remove it to a casserole dish and ladle the onions into the dish as well.
Pour half the sauce over the warm meat and let sit for a minimum of 1 hour.

You can eat it now or heat the BBQ up and grill the meat 5-10 minutes basting with the remaining sauce.. but keep some sauce to serve at the table.