3-4 lbs. chuck roast
1 pkg. onion soup mix
2 bay leaves
3/4 c. water
1 c. catsup
1 c. water
1 tsp. chili powder
2 tbsp. vinegar
1/3 c. brown sugar
1/3 c. Worcestershire sauce
1-2 dozen buns

Place meat in Dutch oven. Sprinkle onion soup over meat; add bay leaves and water. cover and cook on low for 3 hours. Shred meat and place in kettle. Add catsup, water, chili powder, vinegar, brown sugar and Worcestershire sauce. Simmer on low for 1/2 hour. Serve on buns.