3-6lb. roast
1 can tomato soup
1 regular-sized bottle of ketchup (or catsup!)
1 cup water
2 TBS lemon juice
1/2 tsp dry mustard
2 TBS Worcestershire sauce
1 TBS brown sugar
1 med. onion, chopped
1/2 cup celery, chopped
1 or 2 bay leaves (I used oregano)
| | Cook roast and let cool. Sauté onion, celery and bay leaves in a
separate pan. Add remaining ingredients and cook on low for
about 30 minutes. Add chunk or shredded roast. Simmer for
about 1 hour. Serve on buns or rice or...
A special thanks to one of our FamilyCorner.com community
members for this recipe. Thanks "Terri60"! |
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