Instructions
1 1/2 cups catsup
1/4 cup packed brown sugar
1/4 cup red wine vinegar
2 tablespoons Dijon-style mustard
2 tablespoons Worcestershire sauce
1 teaspoon liquid smoke
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon garlic powder
4 to 5 pound boneless chuck roast
Combine all the ingredients except the meat in a large bowl and mix well. Place roast in a sprayed slow cooker and pour combined mixture over the meat. Cover and cook on low for 8 to 10 hours. Remove meat and shred with fork. Return meat to cooker. Stir to evenly coat with sauce. Continue cooking for another hour. Serve on large buns.
