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Ingredientes
- 2 1/2 lb lean chuck roast - (to 3 1/2 lbs)
- 1 lrg onion quartered, and thinly sliced
- 1 env onion soup mix
- 2 x garlic cloves - (to 3) thinly sliced
- 1 can tomato soup - (10 1/2 ounce)
- 1/4 c. brown sugar
- 2 Tbsp. Worcestershire sauce
- 1 Tbsp. lemon juice
- 1 Tbsp. Dijon mustard
- 1/4 tsp warm grnd pepper mix
- 1/2 tsp celery seed Salt to taste
Direcciones
- Trim fat from beef and cut into 4 or possibly 5 large chunks to fit in crock pot. Combine remaining ingredients and pour over beef. Cook on LOW for 8 to 10 hrs or possibly 4 to 5 hrs on HIGH.
- Pour juice into a small saucepan and simmer on the stovetop for 15 to 20 min to reduce and thicken. In the meantime shred beef with 2 forks or possibly potato masher. Return thickened sauce to the beef in the crockpot. Keep hot and serve with buns and coleslaw.
- This recipe yields 6 to 8 sandwiches.
- NOTES :
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 281g | |
| Recipe makes 6 servings | |
| Calories 476 | |
| Calories from Fat 182 | 38% |
| Total Fat 20.14g | 25% |
| Saturated Fat 7.18g | 29% |
| Trans Fat 0.0g | |
| Cholesterol 125mg | 42% |
| Sodium 971mg | 40% |
| Potassium 929mg | 27% |
| Total Carbs 23.62g | 6% |
| Dietary Fiber 1.5g | 5% |
| Sugars 14.91g | 10% |
| Protein 48.36g | 77% |
