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.
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