5 to 6 lbs. beef
20 oz. size can of tomatoes
2 med. onions
8 cloves garlic
Dash of Tabasco sauce
1/2 c. ketchup
1/2 c. cider vinegar
1/2 c. Worcestershire sauce
1/2 tsp. chili powder
Dash salt & pepper
2 c. water

Brown meat as for pot roast. Add all remaining ingredients. Cook for 5 to 6 hours until meat can be shredded and sauce has thickened. Remove meat, discard any fat or bone. Shred, return to sauce. Serve hot on bar-b-que rolls.