4 lb. pot roast
1 can tomato soup
2 c. catsup
1 c. water
2 tbsp. lemon juice
2 tsp. Worcestershire sauce
2 tbsp. brown sugar
1/2 tsp. dry mustard
1 med. onion, chopped
2 bay leaves
Salt & pepper

Cover roast. Cook meat until tender, usually 2 to 3 hours at 325 degrees. Remove fat and bone. Shred meat with a fork. Cool drippings and skim off fat. Combine drippings with other ingredients, simmer 30 minutes. Add to shredded beef and simmer 1 hour longer. Remove bay leaves. Serve on buns. Freezes well. Makes 15 to 20 sandwiches.