4 lb. rolled or sirloin tip roast
1 lg. onion, chopped
2 garlic cloves, finely chopped
28 oz. ketchup (2 sm. bottles)
1 c. water
1/4 c. vinegar
2 tsp. salt
2 tsp. chili powder
2 tbsp. brown sugar
1 tbsp. Worcestershire sauce
1 or 2 tsp. dry smoke (liquid smoke will do)

Mix all ingredients together in a heavy pot. To make a hotter sauce, add a few drops of hot pepper sauce. Set roast on a rack if possible and cook on top of stove for 8 to 10 hours, covered. When roast starts to fall apart scrape meat down into the sauce.