Yield: 1 Servings
Measure | Ingredient |
---|---|
3 pounds | Beef; stew or chuck roast |
2 cups | Onions; chopped |
3 \N | Green peppers; chopped |
1 can | Tomato paste; (6 ounces) |
2 teaspoons | Salt |
½ cup | Brown sugar; packed |
¼ cup | Cider vinegar |
3 teaspoons | Worcestershire Souce |
1 teaspoon | Dry mustard |
Combine the ingredients and put into a slow cooker or crockpot in order given. Use a 3½ - 5 quart cooker. Cover and cook on high for 8 hours.
With a wire whisk, stir mixture until meat is shredded. Serve on long hard rolls or hamberger buns.
"Tis like a visit with a friend to use her recipe" From the Kitchen of Norma Bean, Cozad Nebraska (Janet's Sister) Formatted for MealMaster by Janet Newcomer, Dec 1996.
Norma's comment: I really do enjoy this recipe and it freezes well. I check for doneness after 5-6 hours and adjust accordingly, turning to low.