|2½ pounds||Chuck roast; boneless, trimmed|
|1 medium||Onion; chopped|
|¼ cup||Worcestershire sauce|
|1 tablespoon||Apple cider vinegar|
|2||Cloves garlic; minced or crushed|
|1 teaspoon||Beef bullion granules|
|½ teaspoon||Dry mustard|
|½ teaspoon||Chili powder|
|¼ teaspoon||Ground red pepper|
|2 tablespoons||Butter or margarine|
Recipe By : Southern Living
Combine roast and chopped onion in a 4 qt. crockpot. Combine cola and next 7 ingredients; reserve ½ cup in refrigerator. Pour remaining mixture over roast and onion.
Cover, cook on high 6 hours or until roast is very tender; drain and shred roast. Keep warm.
Combine reserved ½ cup cola mixture, ketchup and butter in a small saucepan; cook mixture over medium heat, stirring constantly, just until thoroughly heated. Pour over shredded roast, stirring gently. Spoon onto buns and serve with chips and pickle spears.
TALK TKL Chat Room Recipes - 02-03-98 Recipes from The Kitchen Link, Posted to MM-Recipes Digest by "jack lewis" <jlewis@...> on Aug 12, 98, converted by MM_Buster v2.0l.
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