BBQ Beef Sandwiches-CP
In the early 70's we were a young Army family stationed at Vint Hill Farms Station, a remote facility about an hour south of Washington D.C. I was thrilled when the post commander's wife, Elise Blake, shared this recipe with me. It quickly became a family favorite and I've very successfully used it at many fund raising events. This is an excellebnt recipe to have cooking all day and almost ready for you when you come home from work! 3 pounds beef chuck 2 onions, chopped 1 can (28 oz) diced tomatoes with juice 1/4 cup distilled white vinegar 1/2 cup water 3 Tablespoons sugar 1/3 of a 10 oz fluid bottle of Worcestershire sauce Salt and pepper to taste 1) Place roast in a crock pot and sprinkle with diced onions. Cover with tomatoes, water, sugar and Worcestershire sauce. Season with salt and pepper. 2) Cook on high for 8 hours, then remove meat and shred it while removing and discarding any bones, fat and gristle. Put shredded beef back in crock pot and cook until liquid is reduced. 3) Serve on hamburger buns. (I tend to put a lettuce leaf on the bun first in order to keep the bottom bun from getting soggy if I didn't cook the juices down enough.) Enjoy and be prepared for endless compliments! 'Real tears are not those that fall from your eyes and cover your face, but that fall from your heart and cover your soul.' ~Be Blessed, Sugar _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
