| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Dutch | Tasteofhome | 24 | servings |
INGREDIENTS
| 1 | Beef chuck roast; (4 pounds) | |
| 1 | c | Ketchup |
| 1 | c | Barbecue sauce |
| 4 | c | Chopped celery |
| 2 | c | Water |
| 1 | c | Chopped onion |
| 2 | tb | Vinegar |
| 2 | tb | Brown sugar |
| 2 | tb | Worcestershire sauce |
| 1 | Ts | |
| 1 | Ts | |
| 1 | ts | Rolls or buns |
| Chili powder | ||
| Garlic powder | ||
| Salt |
INSTRUCTIONS
Place beef in a Dutch oven. Combine all remaining ingredients except the rolls; pour over beef. Cover and bake at 350 for 5 hours, turning beef occasionally. Shred beef with a fork. Serve on rolls or buns. Yield: about 24 servings. Busted by Sara Horton 5/29/98 Recipe by: Taste of Home, Patricia Throlson, Hawick, Minnesota Converted by MM_Buster v2.0l.
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