1 (3-4 lb.) beef roast
2 tsp. salt
1/4 tsp. pepper
1/2 tsp. paprika
1/4 tsp. onion salt
1/4 tsp. garlic salt
1 c. hot water
1 tsp. Worcestershire sauce

Brown roast in fat. Place in crock pot and add rest of ingredients. Bake on low overnight or high for 3 to 4 hours. Drain off fat and add 1 cup brown sugar, 1/3 cup catsup, 2 tablespoons pickle juice and 1 heaping teaspoon prepared mustard. Continue cooking another 2 to 3 hours until meat is tender and falls apart. Serve on warm buns.