3 pounds chuck roast 1 cup water 2 beef bouillon cubes 1 tablespoon minced onion 15 ounces tomato sauce 1/4 cup brown sugar 1/4 cup ketchup 1/4 cup mustard 1 dash Worcestershire sauce
Roast meat in oven, along with 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.
You can also use leftover cooked roast for this recipe, or cook the roast in the crockpot instead of the oven.
Nutritional data has not been calculated yet.
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Can anyone share the directions for roasting the chuck roast prior to putting it in the crock pot? Covered? Uncovered? with liquid? What temp? I'm not sure what would work best with this recipe and would love to try it.