Yield:
8 servingsIngredients
2 pounds boneless beef chuck roast
3 cloves garlic, minced
3 tablespoons Worcestershire sauce
3/4 cup tomato paste (or try pureeing your own)
3 tablespoons cooking oil
2-1/2 cups water
2 cups onions, finely chopped
1-1/2 cups celery, finely chopped
3/4 cup green pepper, finely chopped
3 tablespoons red wine vinegar
1 tablespoons tabasco
2 teaspoons salt
2 teaspoons finely ground black pepper
Instructions
Pat the roast dry. In a large pot heat oil and brown beef on all sides. Add remaining ingredients. Cover and cook for 4 hours, stirring until the beef is easily shredded. Serve immediately.
