Directions:
- Cut roast in half. Place in a 5-qt. slow cooker. In a small bowl, combine the ketchup, onion, brown sugar, vinegar, mustard, Worcestershire sauce, garlic, salt, celery seed, paprika and pepper; pour over roast. Cover and cook on low for 8-10 hours or until meat is tender.
- Remove meat. Skim fat from cooking juices; transfer to a large saucepan. Bring to a boil. Combine cornstarch and water until smooth; gradually stir into juices. Return to a boil; cook and stir for 2 minutes or until thickened.
- When meat is cool enough to handle, shred with two forks. Return to slow cooker and stir in sauce mixture; heat through. Serve on rolls with pickle slices if desired. Yield: 12 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 635.26 Kcal (2660 kJ) | ||
| Calories from fat | 269.61 Kcal | ||
| % Daily Value* | |||
| Total Fat | 29.96g | 46% | |
|---|---|---|---|
| Cholesterol | 101.28mg | 34% | |
| Sodium | 735.72mg | 31% | |
| Potassium | 564.17mg | 12% | |
| Total Carbs | 53.57g | 18% | |
| Sugars | 7.17g | 29% | |
| Dietary Fiber | 2.53g | 10% | |
| Protein | 36.35g | 73% | |
| Vitamin C | 7.6mg | 13% | |
| Iron | 5.2mg | 29% | |
| Calcium | 101.7mg | 10% | |
| Amount Per 100 g | |||
| Calories | 243.87 Kcal (1021 kJ) | ||
| Calories from fat | 103.5 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.5g | 46% | |
|---|---|---|---|
| Cholesterol | 38.88mg | 34% | |
| Sodium | 282.43mg | 31% | |
| Potassium | 216.58mg | 12% | |
| Total Carbs | 20.57g | 18% | |
| Sugars | 2.75g | 29% | |
| Dietary Fiber | 0.97g | 10% | |
| Protein | 13.96g | 73% | |
| Vitamin C | 2.9mg | 13% | |
| Iron | 2mg | 29% | |
| Calcium | 39mg | 10% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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