1 large onion, chopped
2 cloves garlic, minced
1 1/2 cups catsup (add more if necessary)
1/2 cup water
1/8 cup white vinegar
2 teaspoons salt
2 tablespoons brown sugar
2 teaspoons dry mustard
2 teaspoons chili powder
Instructions
Cook 4 lbs roast until able to shred it. Add all ingredients above with the beef and cook on low heat until blended. This freezes well. Tastes best after refrigeration and serving a 2nd day.
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Yields: 0 Servings
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