Title: Bar-B-Que Beef Sandwiches C/p
Categories: Crockpot
Yield: 6 Servings

3 lb Chuck roast
1 c Water
2 Beef bouillon cubes
1 tb Minced onion
15 oz Can tomato sauce
1/4 c Brown sugar
1/4 c Ketchup
1/4 c Mustard
1 ds 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 on May
12, 1998