8 Hour Tangy Beef 1 (3 1/2 to 4 pound) beef roast
1 (12 ounce) can ginger ale 1 1/2 cups ketchup Place beef into 4 quart slow cooker. Pour ginger ale and ketchup over roast. Cover; cook on low for 8 to 9 hours. Shred with 2 forks and serve on buns. Or break up into chunks and serve over rice, potatoes or pasta. Variations: *This recipe produces a lot of juice. You can add chopped onions, potatoes and green beans when adding ginger ale and ketchup, if desired. Or stir in sliced mushrooms and/or peas 30 minutes before the end of the cooking time. *For a tangier finished dish, add chili powder or cumin, along with black pepper, when adding ginger ale and ketchup. Makes 6 to 8 servings. Mama's Corner. _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
