These were first served at Jacob and Sharon’s rehearsal dinner on October 7, 1999.
3 lbs. roast beef, cubed
2 C. onions, chopped
2 green peppers, chopped
2 tsp. salt
2 T. chili powder, or as desired
1 can tomato soup
1/2 C. brown sugar
1/4 C. cider vinegar
2 tsp. Worcestershire sauce
1 tsp. dry mustard
Combine all ingredients in crock pot. Cook on high 8 hours. Stir with wire whisk until meat is shredded. Makes about 12 sandwiches.
NOTE: When I make a larger batch, I roast the beef in a very slow oven until tender. Shred the beef and put in the crock pot with the other ingredients and cook for several hours. You can also use a combination of both beef and pork roast for this recipe.