Recipe - Bar-B-Que Beef Sandwiches Cp

3 pound Chuck roast
1 cup Water
2 Beef bouillon cubes
1 tablespoon Minced onion
15 ounce Can tomato sauce
One fourth cup Brown sugar
One fourth cup Ketchup
One fourth cup 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 JEWISHFOOD digest by Nancy Berry nlberry@prodigy.net on May
12, 1998