A recipe passed down from my grandmother Barbara Priest.
20 oz. roast beef, leftovers shredded
1 c. ketchup
1 c. beef broth or leftover gravy
2 T. brown sugar
1 1/2 tsp. chili powder
1 T. vinegar
2 c. water
1 c. chopped celery
1 small onion, chopped
Combine all ingredients and bring to a boil. Reduce heat to medium-low and simmer for 45-60 minutes. Serve over buttered, toasted hamburger buns.
*If starting from scratch with uncooked roast beef, cook beef in crock pot on low for 8 hours with salt, pepper, beef broth, onion and celery. Add remaining ingredients the last hour.
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