Category: Crock Pot

3 lb Chuck roast

1 cup Water

2 Beef bouillon cubes

1 tbsp Minced onion

15 oz Can tomato sauce

1/4 cup Brown sugar

1/4 cup Ketchup

1/4 cup Mustard

1 dash Worcestershire sauce

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@prodigy.net> on May 12, 1998