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| 3 Lb. | Chuck Roast |
| 1 Cup | Water |
| 2 | Beef Bouillon Cubes |
| 1 Tbsp. | Minced Onion |
| 15 Oz. | Canned Tomato Sauce |
| 1/4 Cup | Brown Sugar |
| 1/4 Cup | Ketchup |
| 1/4 Cup | Mustard |
| Dash | Worchestershire Sauce |
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| 1. |
Roast meat, along with 1 cup water and bouillon cubes until very tender or cook on low in the crock pot 8 to 10 hours, until tender. |
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| 2. |
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 (or on high 1 1/2 to 2 hrs). Serve over hamburger buns or dinner rolls. |
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Recipe Submitted By: Chris Diamond
Category: Slow Cooker
Type: Beef
Bake Time:
Servings:
Prep. Time:
Utensils:
Notes: |
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