Ingredients:
4 to 5 pounds lean chuck roast
1 large onion
(chopped)
1 envelope onion soup mix
2 cloves garlic --
optional
1 can tomato soup
1/4 cup brown sugar
2 Tbs.
Worcestershire sauce
1 Tbs. lemon juice
1 Tbs. Dijon mustard
1/4 tsp. hot pepper flakes
1/2 tsp. celery seed
salt to
taste
Directions:
Trim fat from beef. Cut into large chunks and brown in
fry pan.
Place browned meat in crock-pot. Combine all other
ingredients
and pour over beef.
Cook 8-10 hours (4-5 hours on high). When meat is done
remove
from crock pot. Remove Juices to sauce pan and simmer
until reduced
and thickened.
Shred beef with 2 forks or any method convenient.
Return shredded
beef and sauce to crock-pot. stir to combine
well. Keep warm and
serve with rolls and Cole Slaw (crusty wheat
rolls work well).
Crock-Pot
Recipes