Combine all ingredients except roast in a sauce pan and simmer for 30 minutes or until you have a liquid barbeque sauce consistency. Stir occasionally to avoid any clumping or burning. (This sauce stores well for up to a month in the fridge!)

In a slow cooker, put a thin layer of the blueberry sauce at the bottom. Place the pieces of chuck roast on top of the sauce and add more sauce but keeping ½ cup aside for serving.

Cover and cook on low for 6-8 hours or on high for 4 hours.

Cut or shred the beef into bite sized pieces and soak in the remaining juices

Preheat waffle iron. Follow instructions as written for cornbread plus additionally adding water and cheese. The consistency should still be very thick!

Once the waffle iron is hot, spray very well with non-stick cooking spray. Scoop a large or small dollop of the cornbread mix onto the waffle iron and close for 2-4 minutes depending on the amount of batter used. I kept mine in on the longer side because I wanted an extra crunchy waffle.

Using a slotted spoon, serve the Baracoa over the waffle and drizzle with the remaining blueberry sauce. Enjoy!