3 Lb beef -- stew or chuck roast
2 C onions -- chopped
3 green peppers -- chopped
1 Cn tomato paste -- (6 ounces)
2 Ts salt
1/2 C brown sugar -- packed
1/4 C cider vinegar
3 Ts worcestershire souce
1 t dry mustard
Combine the ingredients and put into a slow cooker or crockpot in order given. Use a 3 1/2 - 5 quart cooker. Cover and cook on high for 8 hours.
With a wire whisk, stir mixture until meat is shredded. Serve on long hard rolls or hamberger buns.
"Tis like a visit with a friend to use her recipe"
From the Kitchen of Norma Bean, Cozad Nebraska (Janet's Sister)
Formatted for MealMaster by Janet Newcomer, Dec 1996.
Norma's comment: I really do enjoy this recipe and it freezes well. I check for doneness after 5-6 hours and adjust accordingly, turning to low.