Summary
Yield | |
---|---|
Source | Diane J. Merkle (1996) |
Prep time | 20 minutes |
Cooking time | 6 hours |
Total time | 6 hours, 20 minutes |
Ingredients
6 lb
chuck roast 1
celery (stalk) 3
onions (chopped) 1
ketchup (14 oz. bottle) 3 T
barbecue sauce 1 t
Tabasco 2 T
chili powder 2 T
salt 1 t
pepper 1 1⁄2 c
waterInstructions
Cut meat into several large pieces. Place in a roasting pan. Combine other ingredients and pour over roast. Bake, covered, for 6 hours at 300°. (Uncover the last 1 1/2 hours to allow grease to cook off.) Shred meat with 2 forks and stir well. Great for parties and large gatherings. Meat can be frozen for later use.