Ingredients

• 3 lbs boneless chuck roast
• 1/2 onion, diced
• 1 1/2 cups catsup (preferably Heinz)
• 2 tablespoons Dijon mustard
• 1/4-1/3 cup packed brown sugar (depending on taste)
• 1/4 cup red wine vinegar
• 1 teaspoon liquid smoke flavoring
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 teaspoon garlic powder or 2 -3 garlic cloves, minced

Instructions

1. Place chuck roast into a crock pot.

2. Combine remaining ingredients in a mixing bowl.

3. Pour barbecue sauce over meat.

4. Cover& cook on low for 8 to 10 hours or high for 4 to 5 hours.

5. Remove roast from crock pot& shred meat with two forks.

6. Place shredded meat back into crock pot& stir to coat meat with sauce.

7. Cook for 15 or 20 minutes with lid off on high to reduce sauce. (Lately, I have been transferring the sauce to a pot on the stove top & reducing it while I shred the meat. The other way will work, but the stove top is more efficient.).

8. Note: Sharon recommends cutting back just a bit on the vinegar.