3 lb. boneless chuck roast
1 onion, chopped fine
1 c. sugar
1/2 c. vinegar
1 1/2 c. tomato juice
1/2 c. catsup
2 tbsp. Worcestershire sauce
1/2 tsp. chili powder
Salt and pepper

Cook chuck roast in crockpot overnight. Drain and save meat juices for soup. Shred meat and return to crockpot. Combine all other ingredients; pour over meat and cook slowly all day. Serve on hamburger buns.