| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Meats |
8 |
Servings |
INGREDIENTS
| 4 |
lb |
Chuck roast |
| 1 |
lg |
Onion, chopped |
| 1/2 |
c |
Celery, chopped |
| 2 |
tb |
Vinegar |
| 2 |
tb |
Brown sugar |
| 3 |
tb |
Worcestershire sauce |
| 4 |
tb |
Lemon juice |
| 1 |
c |
Catsup |
| 1 |
ts |
Chili powder |
| 1 1/2 |
c |
Water |
INSTRUCTIONS
Combine all ingredients and pour over meat. Cook at 350o until meat is
done. (I usually cook three hours). Shred with 2 forks or put through meat
grinder. (I return the meat and sauce back to the oven so the sauce is
fully absorbed.) Can be frozen.
Mary M. Smith Y-GRADALE'S GREENE COUNTRIE Towne COOKBOOK, 1986 Greenfield,
Ohio pg. 26
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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