3-4 lb. chuck roast
3 c. water
1/4 c. soy sauce
1 (24 oz.) ketchup
1/2 c. brown sugar
1 tbsp. Worcestershire sauce
1 tbsp. molasses
1 tbsp. onion juice
1 tsp. dry mustard

Trim fat off meat; put meat in large pot with the 3 cups water and soy sauce. Simmer on low heat 4-5 hours until meat falls apart. Remove the meat. When liquid is cooled, remove congealed fat. Save 1/2 cup of broth; add remaining ingredients. Simmer 3 minutes.

Pull meat apart. Put meat in 3-quart casserole. Add sauce. Cover and bake 30 minutes at 350 degrees. Uncover; bake 15 minutes. Serve on hamburger buns or French rolls.