3 or 4 lbs. chuck roast, shredded
1/4 c. butter
2 c. chopped onions
2 cloves garlic, crushed
4 tsp. paprika
2 tsp. pepper
1 tsp. salt
2 tsp. dry mustard
Dash of cayenne
6 tbsp. sugar
6 tbsp. vinegar
6 tbsp. Worcestershire sauce
2 (6 oz.) cans tomato paste
Hamburger buns

Simmer roast in small amount salted water. Cook until tender. Remove bone and trim excess fat. Finely shred meat and skim fat from broth.

Melt butter, add onion and garlic; saute 5 minutes. Add 1 cup broth; add remaining ingredients except meat and buns. Simmer 20 minutes, stirring occasionally.

Add meat; cover and simmer 30 minutes longer. Add broth or hot water if too thick. Serve on buns. Yield: 1 1/2 quarts.