Ingredients
- 2 beef bouillon (cubes)
- 3 pounds chuck roast
- 1 cup water
- 1/4 cup ketchup
- 1/4 cup mustard
- 1/4 cup brown sugar
- 1 tablespoon onion (minced)
- 1 dash worcestershire sauce
- 1 package tomato 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.
