| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Crockpot, Beef |
1 |
Servings |
INGREDIENTS
| 1 1/2 |
lb |
Roast (Chopped); (up to 1) |
| 1 1/2 |
c |
Chopped Onions; (up to 1) |
| 1 1/2 |
c |
Chopped green peppers; (up to 2) |
| 1 |
cn |
(6 oz.) tomato paste |
| 1/4 |
c |
Packed brown sugar |
| 1/8 |
c |
Dark vinegar |
| 1 |
tb |
Chili powder |
| 1 |
ts |
Salt |
| 1 |
ts |
Worcestershire sauce |
| 1/2 |
ts |
Dry mustard |
INSTRUCTIONS
Set slow cooker on High. Add ingredients one at a time in order (roast,
chopped onions, chopped green peppers, tomato paste, brown sugar, vinegar,
chili powder, salt, Worcestershire sauce, dry mustard). Do not mix or stir.
After 1 hour, turn to low and cook 8 to 10 hours. Stir off and on for last
hour. Shred and serve on warmed buns.
Posted to recipelu-digest Volume 01 Number 393 by James and Susan Kirkland
<kirkland@gj.net> on Dec 21, 1997
A Message from our Provider:
“Even when life may be difficult, we should thank God for all He does for us—which we do not deserve. #Billy Graham”