Provided by Carol Myers
Makes 24 servings - great for picnics
4 1/2 pounds of ground chuck roast (can also use chicken, pork, ham, etc), roasted
1 stick of butter or margarine
2 stalks of celery, chopped
1 medium onion, chopped
1 medium green pepper, chopped
1 can tomato soup
1 cup ketchup
1 cup of beef broth (from the meat drippings)
1/4 cup of brown sugar
1 tsp salt
1 tsp pepper
2 tbs oregano
1 tbs worcestershire sauce
1 tbs white vinegar
Melt butter, and saute together celery, onion, and green pepper.
Make sauce by combining remaining ingredients and stirring well. Mix in sauteed vegetables.
Slice or shred meat finely and add to sauce
Heat in an oven or crock pot at low temperature for 2 to 3 hours
Serve on rolls.
No comments:
Post a Comment