Created with Sketch. ADD YOUR REVIEW 0 Reviews
Prep Time
25 Mins
Cook Time
4 Hours
Cool Time
15 Mins
Yield
Makes 18 cups

How to Make It

Step 1

Sprinkle roast with 1 teaspoon salt and 1 teaspoon pepper.

Step 2

Brown roast on all sides in hot oil in a Dutch oven over medium-high heat. Add 12 cups water, and bring to a boil; cover, reduce heat to low, and simmer 2 hours.

Step 3

Remove roast from broth, reserving broth; cool 15 minutes. Shred roast, and return to broth.

Step 4

Add onions and remaining ingredients to broth; cover and cook over low heat, stirring occasionally, 2 hours.

Ratings & Reviews