bar-b-que beef sandwiches c/p

Categories
Crockpot
Yield
6 Servings
MeasureIngredient
3 pounds Chuck roast
1 cup Water
Beef bouillon cubes
1 tablespoon Minced onion
15 ounces Can tomato sauce
¼ cup Brown sugar
¼ cup Ketchup
¼ cup Mustard
1 dash Worcestershire sauce

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 <nlberry@...> on May 12, 1998

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