Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 3 pounds | Chuck roast |
| 1 cup | Water |
| 2 | Beef bouillon cubes |
| 1 tablespoon | Minced onion |
| 15 ounces | Can tomato sauce |
| ¼ cup | Brown sugar |
| ¼ cup | Ketchup |
| ¼ cup | Mustard |
| dash | Worcestershire sauce |
LISA HLAVATY FDGN81A
Roast meat, 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.