3-4 lb. beef roast
1 (15 oz.) can tomato sauce
1 tsp. white vinegar
1 tbsp. Heinz 57 Sauce
1 tbsp. brown sugar
1 tsp. mustard
1 tbsp. sugar
Salt, as desired
Pepper, as desired

Cook roast overnight in a crock pot. Remove from liquid; drain. Shred beef and return to the crock pot. Add the remaining ingredients and cook for 4 to 5 hours on low heat. Liquid from roast may be discarded or strained and used for soups, etc. This recipe can easily be adapted to substitute chicken, turkey or pork for the beef roast. Serve on hamburger buns.