1 c. tomato juice
1/4 c. Worcestershire sauce
1 tbsp. vinegar
1 tsp. dry mustard
1 tsp. chili powder
1/4 tsp. garlic powder
1/4 tsp. ground red pepper
1 (2 1/2-3 lb.) fresh beef brisket or boneless beef chuck roast
8 Hoagie buns, split
1 c. bottled barbecue sauce

In a 2 cup measure combine juice, Worcestershire, vinegar, mustard, chili powder, garlic and red pepper.

Trim fat from meat. Place meat in a 3 1/2 or 4 quart crockery cooker, cutting as necessary to fit. Add juice mixture. Cover. Cook on low-heat setting for 10-12 hours or high heat setting for 5-6 hours.

To serve: Remove meat from cooker, reserving cooking juices. Slice thinly across the grain. Skim fat from juices; strain juices. Spoon some juices over cut sides of buns. Place meat in buns. Top with barbecue sauce.