Yield: 6 Servings
|4 pounds||Chuck roast; (I used a 3 lb. boneless shoulder roast)|
|2 tablespoons||Steak Sauce|
|2 mediums||Onions; sliced|
|2 cans||(8 oz.) of Tomato Sauce|
|1½ tablespoon||Prepared Horseradish; (which I could not find, & it did not seem to be lacking in any flavor).|
We had this for supper last nite. It was delicious: Put everything in crockpot & cook on low 10 hours or high 5 hours. Shred meat with a fork. Serve over noodles, or open-faced sandwiches, & top with sauce. Serves 6.
Posted to Bakery-Shoppe Digest V1 #456 by Joan Kozik <kozik@...> on Dec 16, 1997