2 lbs. beef chuck roast (boneless)
2 med. onions, chopped
3/4 c. cola (not diet)
1/4 c. Worcestershire sauce
1 tbsp. vinegar
1 tsp. instant beef bouillon granules
1/2 tsp. chili powder
1/2 tsp. dry mustard
2 garlic cloves, minced
1/4 tsp. ground red pepper
1/2 c. ketchup
2 tbsp. butter

In a bowl, combine cola, Worcestershire sauce, vinegar, bouillon granules, chili powder, mustard, garlic and red pepper.

Place meat and onions in Crockery Cooker. Pour all but 1/2 cup of sauce over meat. Cover and cook 10 to 12 hours on low heat setting or 5 to 6 hours on high heat setting.

In a small saucepan, combine the remaining 1/2 cup sauce, ketchup and butter. Bring to boil and set aside.

Discard cooking liquid. Slice meat thinly, and serve with sauce or shred and serve in bun with greens.