3-4 lb. chuck roast

SAUCE:

1 1/2 c. catsup
1 pkg. onion soup mix
1 tbsp. chili powder
3 tbsp. vinegar
2 tbsp. Worcestershire sauce
2 tsp. prepared mustard
18 sm. sandwich buns

Preheat oven to 350 degrees. Trim fat from meat and cut into smaller pieces. Place meat in Dutch oven or roasting pan.

In medium bowl, stir together all sauce ingredients; pour over meat. Cover; bake, turning meat once or twice, for 2-3 hours or until fork tender.

Remove meat from sauce; skim off fat layer. Shred meat. Return meat to sauce.

Note: A slow cooker can be used. Cut meat to fit cooker; pour sauce over meat. Cook on high 4-5 hours or until fork tender. Continue as directed above.