3 to 4 lbs. beef blade or chuck roast
2 cans tomato soup (1 can reg. and 1 can zesty)
1/2 c. brown sugar, firmly packed
1/2 c. vinegar
1 c. catsup

Cook meat until done. Discard bones and all fat. Mix together remaining ingredients. Add to meat and cook slowly on low heat in slow cooker. Beef will shred. Serve shredded hot beef on warmed buns. Makes approximately 20 buns.