| 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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