3/4 c. cola (not diet)
1/4 c. Worcestershire sauce
1 tbsp. vinegar
2 cloves garlic, minced
1 tsp. instant beef bouillon granules
1/2 tsp. dry mustard
1/2 tsp. chili powder
1/4 tsp. ground red pepper
Shredded greens
1 1/2 lb. boneless beef
Chuck roast
2 med. onions, chopped
1/2 c. catsup
2 tbsp. butter
Flour tortillas, optional

For cooking liquid, in a bowl combine cola, Worcestershire sauce, vinegar, garlic, bouillon granules, mustard, chili powder and red pepper; reserve 1/2 cup cooking liquid for sauce. Trim excess fat from meat. Cut meat to fit into a 3 1/2-4 quart crockery cooker. Place onions and meat in the crockery cooker. Pour remaining cooking liquid over meat. Cover and cook 10-12 hours on low heat setting or 5-6 hours on high heat setting.

Meanwhile for sauce, in a small saucepan, combine the 1/2 cup reserved cooking liquid, catsup and butter. Heat through. Set sauce aside. Transfer meat to cutting board and shred. Discard cooking liquid. May serve on greens or tortillas. Pass sauce. Makes 6 servings.