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1 (3 to 4 lb.) boneless chuck roast, trimmed 1 (8 oz.) can tomato sauce 1 medium onion, chopped 1/4 c. water 1/4 c. cider vinegar 1/4 c. ketchup 1 tsp. paprika 1/4 tsp. beef bouillon granules 1/8 tsp. garlic powder 2 tsp. Worcestershire sauce 1 tsp. prepared mustard Place roast in a 6-quart slow cooker. Stir together tomato sauce and remaining ingredients; pour over roast. Cover and cook on high 5 to 6 hours or low 10 to 12 hours or until roast is tender. Skim fat from sauce and serve with roast. Yields 6 servings. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |