Yield: 6 Servings
Measure | Ingredient |
---|---|
3 pounds | Chuck roast |
1 cup | Water |
2 \N | Beef bouillon cubes |
1 tablespoon | Minced onion |
15 ounces | Can tomato sauce |
¼ cup | Brown sugar |
¼ cup | Ketchup |
¼ cup | Mustard |
\N 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.