Recipe by Ellen Brody
This is a really good recipe for when you are having a lot of people over. It is simple to put in crock pot or oven. Has really good flavor. I put in crock pot over night and just shred the beef in the morning and let it go on low until needed.
Top Review by Bergy
Ellen a great BBQ sauce. instead of a roast I cut the recipe in half and did Brisket tips. I took them out of the freezer and into the crockpot, followed your recipe and instuctions. Turned the crockepot to high for 45 minutes and then to low for 5 1/2 hours MMmmmmmm excellent. Not only that, there is sauce left over so for tomorrow nights dinner I have added 2 tbsp hot sauce and 2 garlic cloves and poured the sauce over a veal cutlet that I'll bake in the oven for 30 minutes. Thanks for a very tasty easy recipe. I may add a bit of Parmesan on top. UPDATE: Ellen I can't add stars again but as I said in my rating I cooked the leftover sauce with a veal chop, added garlic, hot sauce and left over veggies, cooked potatoe, carrots & green beans, Put it all on a pie plate, sealed in foil & cooked for 30 minutes, opened it up added parmesan & asiago cheeses and let it stay in the oven until they were golden. MMMMmmm It's a winner Thanks
- 3 -4 lbs chuck roast
- 1 large onion, chopped
- 1 cup celery, chopped
- 1 (10 1/2 ounce) can tomato soup
- 1 cup ketchup
- 2 tablespoons vinegar
- 2 tablespoons brown sugar
- 2 tablespoons Worcestershire sauce
- 1 teaspoon dry mustard
- 1 1⁄2-2 teaspoons salt
Directions See How It's Made
- Brown meat.
- Mix soup, ketchup, vinegar, brown sugar, sauce, mustard, and salt in bowl.
- Put meat in crock pot, then onion and celery.
- Pour sauce on top.
- Cook until meat shreds with fork.
- Crock pot 8-10 hours low-medium.
- Oven: covered 6-8 hours 250 degrees.