Ingredients:
- 3 to 4 pound pot roast, chuck roast or other pot roast cut
- 1 cup water with 2 beef bouillon cubes, beef base, or granules, or use 1 can (10 3/4 ounces) condensed beef broth
- 2 tablespoons minced or grated onion
- 1 can (15 ounces) tomato sauce
- 1/4 cup brown sugar
- 1/4 cup ketchup
- 3 tablespoons mustard
- dash Worcestershire sauce
Preparation:
Place roast in crockpot; add water and bouillon cubes or granules, or add 1 can (approx. 10 3/4 ounces) condensed beef broth, undiluted. Cover and cook on LOW for 9 to 11 hours, until beef is very tender. Shred meat with a fork after cooking and retain 1 cup of the juice from cooking. combine with remaining ingredients in the slow cooker. Cover and cook on LOW for 3 to 4 hours (or on high 1 1/2 to 2 hrs). Serve over split hamburger buns or dinner rolls.Serves 8 to 12.
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Slow Cooker Beef
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