1-8oz can tomato sauce
1½ tbsp vegetable oil
2 tbsp Worcestershire sauce
1 cup water
2 tbsp cider vinegar
1 cup finely chopped onion
½‑1 tsp Tabasco sauce
½ cup chopped green pepper
salt to taste
1 cup finely chopped celery
2 tsp brown sugar
2 cloves garlic, minced
4 large, buttered buns
Dry
roast on paper towels. In deep, heavy
pot, heat oil and add roast. Brown on
all sides. Add water, onion, celery, green pepper, garlic, tomato sauce, Worcestershire sauce, vinegar, Tabasco sauce, ½ tsp salt, 2 tbsp brown sugar. Cover and simmer slowly over medium to low
heat for 3 to 4 hours until beef can be easily shredded. With two forks, shred the beef and mix into
the sauce. Taste and add more salt if
necessary. Serve on hot buttered buns. To save time, use leftover roast and shred
with fork when meat is cold. Mix everything
together and heat until vegetables are crispy tender.
