2 to 2 1/2 lb. boneless beef roast, trimmed
2 onions, chopped
3/4 c. carbonated cola
1/4 c. Worcestershire sauce
1 tbsp. vinegar
2 cloves garlic, minced
1 tsp. beef bouillon granules
1/2 tsp. dry mustard
1/4 tsp. red pepper
1/2 tsp. chili powder
1/2 c. ketchup
2 tsp. butter

Combine roast and onions in slow cooker. Combine cola and next 7 ingredients; reserve 1/2 cup in refrigerator. Pour remaining mixture over roast and onions. Cook, covered, on high for 6 hours or until meat is very tender. Drain, cool and shred meat. Keep warm.

Combine reserved 1/2 cup cola mixture, ketchup and butter in a small pan; cook mixture over medium heat, stirring gently, just until heated. Pour over shredded roast, stirring gently. Your favorite barbecue sauce may also be added.

Spoon onto buns. Serve with potato chips and pickles, if desired.

Yield: 6 servings.

Recipe may be doubled.