FrugalWorld

Much like its pork cousin, this is great served up as sandwiches (we recommend sourdough bulky rolls with a side of slaw).

• 3 to 4 pound pot roast, chuck roast or other pot roast cut
• 1 cup water with 2 beef bouillon cubes or the equivalent in broth
• 2 tablespoons minced onion
• 1 can (15 ounces) tomato sauce
• 1/4 cup brown sugar
• 1/4 cup ketchup
• 3 tablespoons mustard
• dash Worcestershire sauce

Cook the pot roast, water and bullion on low for 9-11 hours. Remove the roast and shred with a fork. Return it to the crockpot with one cup of the liquid that it originally cooked with combined with the rest of the ingredients. Cook for an additional 3-4 hours on low, or 1 ½-2 hours on high.

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