Post by Debbie on Jun 16, 2012 15:53:17 GMT -5
1 DICED MEDIUM ONION3 CLOVES MINCED GARLIC6 TBS TOMATO PASTE3 TABLESPOONS FRESH OREGANO - I USE LESS
4 POUNDS CHUCK ROAST
2 CUPS WATER
SALT AND PEPPER
2 TABLESPOONS RED WINE VINEGAR
COMBINE ONION, GARLIC TOMATO PASTE AND OREGANO.
PUT INTO CROCK POT.
SEASON ROAST WITH SALT AND PEPPER.
PLACE ON TOP OF ONION MIXTURE.
ADD 2 CUPS OF WATER, COVER AND COOK ON HIGH UNTIL MEAT IS TENDER.
AND CAN BE PULLED APART WITH A FORK, ABOUT 4.5 HOURS ONHIGH OR 9 HOURS ON LOW.
LET COOL FOR 10 MINUTES THEN SHRED MEAT, PUT BACK INTO CROCK POT, STIR IN VINEGAR TO YOUR TASTE.
4 POUNDS CHUCK ROAST
2 CUPS WATER
SALT AND PEPPER
2 TABLESPOONS RED WINE VINEGAR
COMBINE ONION, GARLIC TOMATO PASTE AND OREGANO.
PUT INTO CROCK POT.
SEASON ROAST WITH SALT AND PEPPER.
PLACE ON TOP OF ONION MIXTURE.
ADD 2 CUPS OF WATER, COVER AND COOK ON HIGH UNTIL MEAT IS TENDER.
AND CAN BE PULLED APART WITH A FORK, ABOUT 4.5 HOURS ONHIGH OR 9 HOURS ON LOW.
LET COOL FOR 10 MINUTES THEN SHRED MEAT, PUT BACK INTO CROCK POT, STIR IN VINEGAR TO YOUR TASTE.