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 large onion, chopped
1 to 2 cloves garlic, minced
buns
sliced red onion
grated sharp Cheddar cheese

Combine the beef, sugar, vinegar and water in ovenproof pot.

Bake at 350°F to 375°F for 3 hours. Remove from oven; cool. Remove all fat and any bones. Shred beef; return to pot. Add mixture of catsup, mustard, onion and garlic. Stir to blend. Reduce oven temperature to 300°F 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 and cheese.

Yields 12 to 14 servings.