1 chuck roast (3 to 4 lb.)

SAUCE:

1 c. chili sauce
1/4 c. vinegar
1/2 c. water or liquid from meat
1 tbsp. chili butter (butter plus chili mix to taste)
2 tbsp. sugar

Cover roast with water. Add salt, pepper and onion. Cook 250 degrees all night or 300 degrees for 5 hours. Meat should shred. Shred the meat, add sauce. Cook in crock pot or heat in microwave. Serve on buns.