Enjoy this recipe from Gooseberry Patch Slow Cooking Cookbook.
Submitted by: from
2 lb. Beef roast
1 onion, sliced
½ c. water
½ c. plus 1 T. brown sugar, packed and divided
1 T. vinegar
2 t. lemon juice
7 oz. bottle catsup
¼ t. salt
1-1/2 t. Worcestershire sauce
½ t. mustard
pepper to taste
Place roast in a slow cooker; add enough water to cover. Top with onion; heat on low setting overnight about 8 hours. Shred roast with 2 forks; place in a 10” skillet. Add ½ c. water; bring to a boil. Stir in ½ c. brown sugar; heat until liquid evaporates. Combine remaining ingredients with remaining brown sugar in a mixing bowl; pour over beef mixture. Heat until warmed through. Serves 6.