Ingredients
3 pounds rump roast, trimmed
1 can consomme
1 medium onion, thinly sliced
1 cup celery, chopped
1/4 cup brown sugar
1/4 cup Dijon-style mustard
2 tablespoons Worcestershire sauce
2 cups water
1/2 cup Fenn Valley Capriccio
1 cup catsup
15 ounces tomato sauce
Instructions
Combine all ingredients in heavy pot. Simmer 5-6 hours. Cool. Shred meat and serve on buns.
Serves 12.
Wine Recommendation
Serve with Fenn Valley Capriccio.
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