3 Lb beef -- stew or chuck roast

2 C onions -- chopped

3 green peppers -- chopped

1 Cn tomato paste -- (6 ounces)

2 Ts salt

1/2 C brown sugar -- packed

1/4 C cider vinegar

3 Ts worcestershire souce

1 t dry mustard

Combine the ingredients and put into a slow cooker or crockpot in order given. Use a 3 1/2 - 5 quart cooker. Cover and cook on high for 8 hours.

With a wire whisk, stir mixture until meat is shredded. Serve on long hard rolls or hamberger buns.

"Tis like a visit with a friend to use her recipe"

From the Kitchen of Norma Bean, Cozad Nebraska (Janet's Sister)

Formatted for MealMaster by Janet Newcomer, Dec 1996.

Norma's comment: I really do enjoy this recipe and it freezes well. I check for doneness after 5-6 hours and adjust accordingly, turning to low.