Ingredients
- 2 beef bouillon (cubes)
- 1,400 gr chuck roast
- 240 ml water
- 60 ml ketchup
- 60 ml mustard
- 55 gr brown sugar
- 6 gr onion (minced)
- 1 ml 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.
