Winter Pot Roast Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
4 lbs: Chuck roast, (I used a 3 lb. boneless shoulder roast)
2 tbsp: Steak Sauce,
2 medium: Onions, sliced
2 can: , (8 oz.) of Tomato Sauce
1 cup: Ketchup,
1 tsp: Salt,
1 tsp: Sugar,
1/4 tsp: Pepper,
1 1/2 tbsp: Prepared Horseradish, (which I could not find, & it did not seem to be lacking in any flavor).
Directions:
We had this for supper last nite. It was delicious:
Put everything in crockpot & cook on low 10 hours or high 5 hours. Shred
meat with a fork. Serve over noodles, or open-faced sandwiches, & top with
sauce. Serves 6.
Posted to Bakery-Shoppe Digest V1 #456 by Joan Kozik
on Dec 16, 1997
Source from luhu.jp
Put everything in crockpot & cook on low 10 hours or high 5 hours. Shred
meat with a fork. Serve over noodles, or open-faced sandwiches, & top with
sauce. Serves 6.
Posted to Bakery-Shoppe Digest V1 #456 by Joan Kozik
Source from luhu.jp
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