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Prep Time: 35 Minutes Cook Time: 240 Minutes |
Ready In: 275 Minutes Servings: 1 |
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From Southern Living. The sugar and salt amounts are correct per the original recipe. The amounts seem like a lot so I recommend adding to taste. This recipe is untried by me. Ingredients:
1 (2 1/2-3 lb) boneless chuck roast, trimmed |
1 teaspoon salt |
1 teaspoon pepper |
2 tablespoons vegetable oil |
12 cups water |
2 medium onions, chopped |
2 celery ribs, chopped |
2 (16 ounce) bags sliced frozen okra |
2 (14 1/2 ounce) cans diced tomatoes |
1/4 cup sugar (or add to taste) |
2 1/2-3 teaspoons salt (or add to taste) |
1 teaspoon pepper |
2 1/2 teaspoons hot sauce |
1/2 teaspoon worcestershire sauce |
3 beef bouillon cubes |
Directions:
1. Sprinkle roast with 1 teaspoon salt and 1 teaspoon pepper; brown roast on all sides in hot oil in a large pot over med-high heat.
2. Add in water; bring to a boil; cover and lower heat to low; simmer 2 hours.
3. Remove roast from broth (reserving broth) and cool 15 minutes.
4. Shred roast and return to broth.
5. Add in onions and the remaining ingredients; cover and cook over low heat for 2 hours, stirring occasionally.
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