The reader prepares and freezes both the meat and sauce. To reheat, place in a 13- x 9-inch baking dish. Cover and bake at 350° for 30 minutes or until bubbly.
1 (4-pound) eye of round roast
1 teaspoon salt
3 (8-ounce) cans tomato sauce
1 (12-ounce) bottle chili sauce
1 medium onion, chopped
1/2 cup vinegar
1/4 cup brown sugar
1/4 cup butter or margarine
1/4 cup lemon juice
2 tablespoons Worcestershire sauce
1/2 teaspoon dry mustard
1/2 teaspoon chili powder
1/2 teaspoon paprika
How to Make It
Place roast in large Dutch oven, and sprinkle with salt; add water to cover, and bring to a boil. Cover, reduce heat to medium, and cook 2 hours or until tender, adding more water as needed after 1 hour.
Stir together tomato sauce and next 10 ingredients in a large saucepan; bring to a boil. Reduce heat to low, and simmer 1 hour, stirring occasionally.
Remove roast from Dutch oven, and let stand 10 minutes before serving. Shred or slice meat, and serve with hamburger buns and sauce.
Note: For testing purposes only, we used Heinz Chili Sauce.