3/4 c. water
3/4 c. ketchup
2 tbsp. red wine vinegar
2 tbsp. Worcestershire sauce
1/2 tsp. chili powder
4 cloves garlic, chopped
1 onion, chopped
1/4 tsp. red pepper
2 c. shredded roast beef

Combine all ingredients except meat; cook over low heat for 45 minutes, stirring occasionally.

Add meat to sauce; heat thoroughly before serving. Leftover barbecue can be frozen, if desired.

Yield: 6-8 servings.