| 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.
A Message from our Provider:
“God will ultimately have HIS way, not yours!”