2 1/2 lb. pot roast

Cover roast with water and simmer for 2 hours. Cool.

SAUCE:

1 lg. bottle ketchup
1 c. water
2 tbsp. vinegar
2 tbsp. Worcestershire sauce
1/4 c. lemon juice
1/4 c. brown sugar
1/4 c. grated onion
1/2 tsp. dry mustard

Put all sauce ingredients in saucepan and simmer 1/2 hour; cool. Slice cooled roast thinly, layer meat and sauce in large pan. Cover and put in refrigerator 2 to 3 days. Heat in 350 degree oven until warm. Serve either on buns or plain.