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Ingredients
- 4 lb chuck roast
- 3 Tablespoons vegetable oil
- 3 medium onions, grated
- 2 cups ketchup
- 2 cups water
- 1 cup vinegar
- 6 Tablespoons Worcestershire sauce
- 6 teaspoons paprika
- 2 cans of tomatoes
- 2 Tablespoons brown sugar
- 6 teaspoons dry mustard
- 2 bay leaves
- 3 cloves crushed garlic
Details
Preparation
Step 1
Cook about 3 hours, salt and garlic to taste. Set aside.
Simmer onion in oil.
Put ingredients into a 3 quart sauce pan and cook on low heat for 3 hours.
When roast is warm, remove all fat and bone. Tear into bite size pieces. Add to sauce and simmer about 1 hour. Remove chunks of tomatoes.
Serve hot in chaffing dish with small pepperidge farm rolls.
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