3 pounds chuck roast
1 cup water
2 beef bouillon cubes
1 tablespoon minced onion
1 (15 ounce) can tomato sauce
1/4 cup brown sugar
1/4 cup catsup
1/4 cup mustard
Dash of Worcestershire sauce

Put roast, water and bouillon cubes into a crockpot and cook on LOW for 8 to 10 hours, until tender.

Shred meat with two forks and retain 1 cup of the juice from cooking. Add remaining ingredients to shredded meat. Put back into crockpot and cook on LOW for 3 to 4 hours (or on HIGH for 1 1/2 to 2 hours).