Post by buzzard on Jul 13, 2011 8:34:02 GMT -6
INGREDIENTS:
3 pounds Chuck roast
1 cup Water
2 Beef bouillon cubes
1 tablespoon Minced onion
15 ounces Can tomato sauce
1/4 cup Brown sugar
1/4 cup Ketchup
1/4 cup Mustard
dash Worcestershire sauce
1-2 tsp coarse ground dried garlic, to taste (I usually use the coarse ground cause it has more flavor than garlic powder)
DIRECTIONS:
Roast meat, along with 1 cup water and bouillon cubes until
very tender or cook on low in the crock pot 8 to 10 hours,
until tender. 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 (or on high 1 1/2 to 2 hrs). Serve over dinner
rolls. (I've eaten this over rice too and it works great!)
3 pounds Chuck roast
1 cup Water
2 Beef bouillon cubes
1 tablespoon Minced onion
15 ounces Can tomato sauce
1/4 cup Brown sugar
1/4 cup Ketchup
1/4 cup Mustard
dash Worcestershire sauce
1-2 tsp coarse ground dried garlic, to taste (I usually use the coarse ground cause it has more flavor than garlic powder)
DIRECTIONS:
Roast meat, along with 1 cup water and bouillon cubes until
very tender or cook on low in the crock pot 8 to 10 hours,
until tender. 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 (or on high 1 1/2 to 2 hrs). Serve over dinner
rolls. (I've eaten this over rice too and it works great!)
