2 cans tomato soup
1 1/8 c. water
1 lg. chopped onion
1/2 c. sugar, 1/4 c. white and 1/4 cup brown
1/3 c. Worcestershire sauce
1/2 c. vinegar
Salt and pepper

Add to 2 to 3 pound English or chuck roast, which has been cooked and shredded for barbecue.