Succulent Sour Cream Pot-Roast
INGREDIENTS:
3 lb Beef Chuck Roast 2 tb Vinegar
1/2 c Chopped onion 2 ea Cloves Garlic, Minced
1/2 c Chopped Celery 1 ea Bay Leaf
1/2 c Chopped Green Pepper 1 ts Salt
1 x Water 1 ts Dry Mustard
1 1/2 c Catsup 1 ts Chili Powder
3 tb Hot Taco Sauce 8 ea Hamburger Buns
2 tb Brown Sugar
3 lb Beef Chuck Roast 2 tb Vinegar
1/2 c Chopped onion 2 ea Cloves Garlic, Minced
1/2 c Chopped Celery 1 ea Bay Leaf
1/2 c Chopped Green Pepper 1 ts Salt
1 x Water 1 ts Dry Mustard
1 1/2 c Catsup 1 ts Chili Powder
3 tb Hot Taco Sauce 8 ea Hamburger Buns
2 tb Brown Sugar
Place meat, onion, celery and green pepper in Dutch oven; cover with water. Cover tightly and cook slowly 2 1/2 to 3 hours or until tender. Remove meat; cool, shred and return to cooking liquid. Add catsup, taco sauce, brown sugar, vinegar, garlic, bay leaf, salt, mustard and chili powder. Cook slowly 1 hour. Remove bay leaf; serve on buns.