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Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Beef

6 pounds chuck roast
1 large onion -- chopped
1 stalk celery -- chopped
1 large green pepper -- chopped
1 1/2 quarts water
2 cloves garlic
1 teaspoon salt

2 bottles catsup
4 tablespoons brown sugar
4 tablespoons vinegar
2 teaspoons allspice
2 teaspoons chili powder
3 drops Tabasco sauce -- (3 to 6)
2 teaspoons worcestershire sauce
2 bay leaves
1/2 teaspoon garlic salt
1/2 teaspoon paprika
1 teaspoon liquid smoke -- more if desired


(Jaynes Spradley) -- Place meat and vegetables in a roaster; add water. Cook covered 4 hours, replenishing water if necessary. Remove meat; cool and shred. Strain remaining liquid, reserve 2 cups. Save the rest for stock or gravy.

In a large crock pot or dutch oven combine sauce Ingredients, the 2 cups reserved broth and beef. Slowy boil covered for at least 1 hour or until mixture is of spreading consistency. Serve on open faced buns.

Note: This recipe came from my mother-in-law and has been a family favorite for years. It is an excellent dish to keep frozen for unexpected company.

If you'll accompany it with salad and add fresh fruit for dessert you'll have a wonderful meal. Hope you'll enjoy it as much as we have!

Molly A balanced diet means balancing what's left to cook with what's clean enough to cook it in.

Posted in KitMail by Molly .

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