INGREDIENTS:

• 3 pounds chuck roast
• 1 cup water
• 2 beef bouillon cubes
• 1 tablespoon minced onion
• 15 ounces tomato sauce
• 1/4 cup brown sugar
• 1/4 cup ketchup
• 1/4 cup mustard
• 1 dash worcestershire sauce
 

DIRECTIONS:

• Roast meat in oven, along with 1 cup water and
  bouillon cubes.

  • Shred meat with a fork after cooking and retain 1 cup   of  the juice from cooking.
  • Add rest of the ingredients to shredded meat.
  • Put in a crock pot and cook on low heat 3 to 4 hours.
  • Serve over hamburger buns or dinner rolls.
 
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