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“I like to make a double batch of this when I have a crowd to feed. Everybody LOVES it. It can be made in advance and warmed up in a crock or roaster. Once hot, it will hold well on low. Freezes well too.”

Ingredients Nutrition


  1. Place roast in roaster and fill 1/2 full with water.
  2. Add salt and quartered onion.
  3. Cover and cook at 350 4-5 hours.
  4. Leave in broth and refrigerate overnight.
  5. The next day remove meat from broth and skim off fat.
  6. Strain broth into saucepan and add remaining spices.
  7. Bring to boil.
  8. Shred meat and place in roaster.
  9. Cover meat with seasoned broth.
  10. Add green pepper strips and onion slices.
  11. Cook in roaster at 300 until hot, 1-2 hours.
  12. Pile high on your favorite hard rolls or hoagie buns. I like to bake rolls in oven until crispy.

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