5 lb. chuck roast
1/2 c. brown sugar
1/4 c. apple cider vinegar
2 c. water
2 3/4 c. catsup
1 tbsp. dry mustard
1 lg. onion, chopped
1-2 cloves garlic, minced

Combine the beef, brown sugar, vinegar and water in a 6 quart cast iron or other heavy oven-proof pot. Bake at 375 degrees for 3 hours. Remove from oven; cool. Remove all fat and any bones. Shred beef; return to pan. Add mixture of catsup, mustard, onion and garlic; stir to blend.

Reduce oven temperature to 300 degrees and cook, covered for up to 4 hours. Stir every half hour, adding more water/catsup to keep well moistened. Serve on buns with onion slices and grated sharp Cheddar cheese. Serves 12-14.