| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Jewish |
Crockpot |
6 |
Servings |
INGREDIENTS
| 3 |
lb |
Chuck roast |
| 1 |
c |
Water |
| 2 |
|
Beef bouillon cubes |
| 1 |
tb |
Minced onion |
| 15 |
oz |
Can tomato sauce |
| 1/4 |
c |
Brown sugar |
| 1/4 |
c |
Ketchup |
| 1/4 |
c |
Mustard |
| 1 |
ds |
Worcestershire sauce |
INSTRUCTIONS
Roast meat in oven, along with 1 cup water and bouillon cubes. Shred meat
with a fork after cooking and retain 1 cup of the juice from cooking. Add
rest of the ingredients to shredded meat. Put in a crock pot and cook on
low heat 3 to 4 hours. Serve over hamburger buns or dinner rolls.
Posted to JEWISH-FOOD digest by Nancy Berry <nlberry@prodigy.net> on May
12, 1998
A Message from our Provider:
“How impersonal God seems is a measure of the distance you have put between yourself and God”