CATEGORY |
CUISINE |
TAG |
YIELD |
Meats, Grains |
|
Main dish, Meats |
4 |
Servings |
INGREDIENTS
2 |
lb |
Chuck Roast (whole) |
1 |
lg |
Onion |
2 |
cl |
Garlic |
1 |
tb |
Chili powder |
1/2 |
ts |
Salt |
1 |
ts |
Ground cumin |
1 |
ts |
Dried oregano leaves |
1 |
ts |
Cocoa |
1 |
ts |
Louisana Hot Sauce |
2 |
tb |
Barbeque sauce |
2 |
tb |
Apple cider vinegar |
1/4 |
c |
White or pink wine |
1 |
ts |
Dry mustard |
1/4 |
ts |
Cayenne pepper |
1 |
ts |
Liquid smoke |
2 |
tb |
Worcestershire Sauce |
1 |
cn |
28 oz tomatoes (w/liquid) |
1 |
cn |
Kidney beans (optional) |
INSTRUCTIONS
Trim the roast and place in bottom of crockpot. Add remaining ingredients
except beans. Cover crockpot and cook on low for 8 to 10 hours. Remove meat
and shred with a fork. Return meat to crockpot and add beans (if desired).
Cook on high for 15 minutes or until beans are hot.
By: mikeschn@flash.net
Posted to MM-Recipes Digest by "Mike Schneider" <mikeschn@flash.net> on
Mar 30, 1998
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