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Ingredientes
- 1 1/2 c. water
- 1 can tomato soup
- 1 can large tomatoes
- 2 med. onions
- 1 lg. green pepper (minced)
- 3 tbsp. vinegar
- 1 1/2 tbsp. sugar
- 3 tbsp. Worcestershire sauce
- 1 teaspoon salt
- 1 teaspoon dry mustard
- 1 teaspoon paprika
- 1/2 bottle bar-b-q sauce
- 1 teaspoon chili pwdr
- 1/2 teaspoon garlic pwdr or possibly salt
- 1/2 teaspoon celery salt
- 1/2 teaspoon cayenne pepper
- 1 tbsp. Kitchen bouquet
- 1 tbsp. liquid smoke
- 2 tbsp. minced parsley
- 4 lbs. chuck roast
Direcciones
- Cook meat about 3 to 4 hrs on low heat, with 1 c. of water. Shred meat when done (use two forks for shredding). Combine all the ingredients into a large pot and let simmer till meat is done, stirring occasionally.
- When meat is done and shredded, put meat in pot with sauce. Heat up and serve on potato rolls or possibly hamburger rolls!
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 277g | |
| Recipe makes 12 servings | |
| Calories 370 | |
| Calories from Fat 145 | 39% |
| Total Fat 16.09g | 20% |
| Saturated Fat 5.74g | 23% |
| Trans Fat 0.0g | |
| Cholesterol 100mg | 33% |
| Sodium 733mg | 31% |
| Potassium 767mg | 22% |
| Total Carbs 16.18g | 4% |
| Dietary Fiber 1.3g | 4% |
| Sugars 10.66g | 7% |
| Protein 38.27g | 61% |
