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Prep Time: 10 Minutes Cook Time: 720 Minutes |
Ready In: 730 Minutes Servings: 6 |
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From the book, Church Suppers. Ingredients:
1 (3 -4 lb) boneless chuck roast, trimmed |
1 (8 ounce) can tomato sauce |
1 medium onion, chopped |
1/4 cup water |
1/4 cup cider vinegar |
1/4 cup ketchup |
1 teaspoon paprika |
1/4 teaspoon beef bouillon granules |
1/8 teaspoon garlic powder |
2 teaspoons worcestershire sauce |
1 teaspoon prepared mustard |
Directions:
1. Place roast in a 6 quart crock pot.
2. In a bowl, combine the tomato sauce and the remaining ingredients.
3. Pour the mixture over the roast.
4. Cover.
5. Cook on high for 5-6 hours or on low for 10-12 hours until the roast is tender.
6. Skim the fat and discard from the sauce.
7. Serve the roast with gravy.
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