3 lbs. chuck roast
1/4 tsp. salt
1/4 tsp. garlic powder
1/4 tsp. pepper

Slow roast at 250 to 300 degrees for approximately 2 hours or until tender. Cool and shred.

Add to meat and juice: 1 lg. onion, chopped 1 bay leaf 2 c. mushrooms and juice 1/2 c. sherry wine (OR Rose') 1/4 c. vinegar 2 tsp. sugar

Bake for 2 hours at 250-300 degrees. Serve on hard rolls.