3 pounds chuck roast
1 cup water
2 beef bouillon cubes
1 tablespoon minced onion
15 ounces can tomato sauce
¼ cup brown sugar
¼ cup ketchup
¼ cup mustard
1 dash Worcestershire sauce
Roast meat, along with 1-cup water and bouillon cubes. Shred meat with a fork after cooking and retain 1 cup of the juice from cooking. Add rest of the ingredients to shredded meat. Put in a crock-pot and cook on low heat 3 to 4 hours. Serve over hamburger buns or dinner rolls.