Bar-b-que beef sandwiches c/p
6 Servings
Ingredients
| Quantity | 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 |
| 1 | dash | Worcestershire sauce |
Directions
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