4 lb. rump roast
1 onion, finely chopped
1 can tomato soup
1/2 can water
1/3 c. vinegar
1/4 c. brown sugar
1/4 c. Worcestershire
Salt and pepper to taste

Cut roast into 2-inch cubes. Combine all ingredients in a Dutch oven and cook at 350 degrees for 3-4 hours. Shred meat slightly and serve on a bun.