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Ingredients Jump to Instructions ↓

  1. 3 pounds Chuck roast

  2. 1 cup Water

  3. 2 Beef bouillon cubes

  4. 1 tablespoon Minced onion

  5. 15 ounces Can tomato sauce

  6. 1/4 cup Brown sugar

  7. 1/4 cup Ketchup

  8. 1/4 cup Mustard

  9. 1 dash Worcestershire sauce

Instructions Jump to Ingredients ↑

  1. Roast meat in oven, along with 1 cup water and bouillon cubes. Shred meat with a fork after cooking and retain 1 cup of the juice from cooking. Add rest of the ingredients to shredded meat. Put in a crock pot and cook on low heat 3 to 4 hours. Serve over hamburger buns or dinner rolls. Posted to JEWISH-FOOD digest by Nancy Berry on May 12, 1998

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