20 lb. beef (shoulder or chuck)
1 1/4-2 c. vinegar
2 1/4-3 qt. water
2 c. sugar (1/2 brown, 1/2 white)
2 c. mustard
1 tsp. red pepper
1 1/2 tsp. pepper
1/2 c. lemon juice
2 1/2 c. chopped onions
4 tsp. butter
8 c. ketchup
1 c. Worcestershire sauce

Cook the beef roasts in a schilling pot roast bag with seasonings. While beef is cooking, combine all the rest of the ingredients in a large kettle. Simmer until thickened (most of the day). Remove beef from oven bag and shred by hand. Combine beef with sauce. This benefits from age! (That means it keeps for quite a while after George's wetting down.)