5 lb. arm roast or chuck roast
2 c. broth
2 c. ketchup
1/2 c. vinegar
1 1/2 tsp. Worcestershire sauce
1 can chili with beans, pureed in blender
1/2 c. sugar
1 tbsp. onion flakes
1/4 tsp. garlic powder
Salt to taste

Boil roast in water until it falls apart. Shred until fine. Combine other ingredients with shredded beef. Heat slowly and simmer for 30 minutes. Works well in crock pot and freezes well too.