3 to 4 lb. chuck roast

SAUCE:

1 1/2 c. ketchup
1 envelope onion soup mix
1 tbsp. chili powder
1/4 tsp. garlic powder
3 tbsp. vinegar
2 tbsp. Worcestershire sauce
2 tsp. prepared mustard

Heat oven to 350 degrees. Trim fat; put meat in Dutch oven or pan. Mix sauce ingredients. Pour over meat. Cover and bake 2 or 3 hours. Remove meat; skim fat. Shred meat; return to sauce. Crock pot - high for 4-5 hours. This also goes well with the USDA commodity canned pork. For one, can use half the recipe.