| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Crockpot, Beef | 1 | 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, 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 recipelu-digest Volume 01 Number 392 by James and Susan Kirkland <kirkland@gj.net> on Dec 21, 1997
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