SHREDDED BEEF SANDWICHES
Source of Recipe
Aunt Saunny
INGREDIENTS:
1 (2 1/2 to 3 1/2 lbs.) lean chuck roast
1 large onion, quartered and thinly sliced
1 envelope onion soup mix
2 or 3 cloves garlic, thinly sliced
1 (10 1/2 oz.) can of tomato soup
1/4 cup brown sugar
2 tbsp. Worcestershire sauce
1 tbsp. lemon juice
1 tbsp. Dijon mustard
1/4 teaspoon hot ground pepper mix
1/2 teaspoon celery seed
salt to taste
DIRECTIONS:
Trim fat from beef and cut into 4 or 5 large chunks to fit
in crockpot. Combine remaining ingredients and pour over beef.
Cook in a crock pot for 8 to 10 (4 to 5 on high) hours on low.
Pour juice into a small saucepan and simmer on the stovetop
for 15 to 20 minutes to reduce and thicken. In the meantime
shred beef with 2 forks or potato masher. Return thickened
sauce to the beef in the crockpot. Keep warm and serve with
buns and coleslaw.
Yield: 6-8 Servings
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