Note that this is designed to serve a larger group of people, makes about 36 sandwiches. The recipe can be adjusted to serve less or the unused portion can easily be frozen.

Place 3 (3 lb.) chuck roasts (boneless is best and easiest to work with) in a roaster pan. (DO NOT ADD WATER, SALT OR ANYTHING ELSE). Cover tightly with a lid or foil and bake at 250 degrees for 6 to 8 hours (while you sleep) or until meat is very tender. Work with one roast at a time, remove from pan and remove all of the fat, bone, etc., shred meat as you work, the hotter the meat is, the easier it is to shred. Strain pan juices and chill, when cold, discard fat and return meat broth to shredded meat. When ready to serve, add 1/2 pound butter, beat over low heat. Serve on buns with horseradish or barbecue sauce.