four pounds boneless chuck roast, (Have outer fat trimmed away.)
one and one half cups catsup
one fourth cup packed brown sugar
one fourth cup red wine vinegar
two tablespoons Dijon mustard
two tablespoons worcestershire sauce
one teaspoon liquid smoke
one half teaspoon salt
one fourth teaspoon ground black pepper
one fourth teaspoon garlic powder
In large bowl, combine catsup, brown sugar, vinegar, mustard,
worcestershire and liquid smoke.
Stir in salt, pepper, and garlic
Place roast in crock pot.
Pour catsup mixture over roast.
Cook eight to ten hours on LOW.
Remove roast from slow cooker.
Shred meat with fork.
Return meat to slow cooker and cook an additional one hour.
Chill and remove fat.
Spoon onto buns or serve on a platter.