| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Jewish | Crockpot | 6 | Servings |
INGREDIENTS
| 3 | lb | Chuck roast |
| 1 | c | Water |
| 2 | Beef bouillon cubes | |
| 1 | T | 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:
“All suffering can be traced back to people disobeying God”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1031
Calories From Fat: 708
Total Fat: 78.4g
Cholesterol: 233.6mg
Sodium: 1461.4mg
Potassium: 906mg
Carbohydrates: 16.3g
Fiber: 1.4g
Sugar: 14.2g
Protein: 61.6g