Yield: 1 Servings
|3 pounds||Beef; stew or chuck roast|
|2 cups||Onions; chopped|
|3||Green peppers; chopped|
|1 can||Tomato paste; (6 ounces)|
|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.