Beef Sandwiches


  • 3 cups shredded cabbage
  • 1 chuck roast (3lb.)
  • 1 can tomato soup
  • 1 cup chopped onion
  • 1/2 cup ketchup
  • 2 Tbsp. sugar
  • Ad
  • 2 Tbsp. Worcestershire sauce
  • 2 Tbsp. vinegar
  • 1 bay leaf
  • 1 clove garlic, minced
  • 1 tsp. chili powder
  • 1/2 tsp. salt
  • 1/4 cup cold water
  • 2 Tbsp. flour


Place cabbage in crock pot. Trim excess fat from roast. Cut toast in half. Place over cabbage. Combine next 11 ingredients in bowl. Pour over roast; cover. Cook on low for 10-12 hours. Remove roast. Shred. Combine water and flour in bowl. Stir into sauce. Cook on high until thickened. Return beef to sauce. Cook, covered, for 10 minutes longer. Serve on buns. 12 servings.

By Robin from Washington, IA


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