5 lbs. chuck roast
1/2 c. brown sugar
1/4 c. apple cider vinegar
2 c. water
2 3/4 c. catsup
1 tbsp. dry mustard
1 lg. onion, chopped
1 to 2 cloves garlic, minced

Cut chuck roast in 3 to 4 inch cubes. Combine the beef, brown sugar, vinegar and water in a crockpot. Cook on Hi for several hours, then turn on low. When beef is very tender, remove beef from crockpot and pour off some of the liquid into a separate container. Shred beef with a knife. Return beef to crockpot and add catsup, mustard, onion and garlic and enough liquid beef water cooked in to make a nice consistency (like sloppy joes). Stir to blend. Cook on low until ready to serve. Serve on buns. Yield: 12 to 14 servings.