3-5 lb. chuck roast, remove bones and fat
1 chopped onion (optional)

SAUCE:

1/3 c. vinegar
1/4 c. brown sugar
1 (14 oz.) bottle catsup
14 oz. water
1/2 c. chopped parsley
1/2 tbsp. mustard
3 tbsp. Worcestershire sauce
Salt and pepper to taste
Oregano or thyme (optional)

Brown meat and onions in large pan. Add sauce and simmer covered for 4-6 hours. Break meat apart as it cooks, will be tender and fall apart.

This can be served as barbecue beef sandwiches on rolls or served over noodles.