Ingredients

1. 1 boneless beef chuck roast (3 pounds)
2. 1-1/2 cups ketchup
3. 1/4 cup packed brown sugar
4. 1/4 cup barbecue sauce
5. 2 tablespoons Worcestershire sauce
6. 2 tablespoons Dijon mustard
7. 1 teaspoon Liquid Smoke, optional
8. 1/2 teaspoon salt
9. 1/4 teaspoon garlic powder
10. 1/4 teaspoon pepper
11. 12 sandwich buns, split
12. Sliced onions, dill pickles and pickled jalapenos, optional

Directions

1. Cut roast in half and place in a 3- or 4-qt. slow cooker. In a small bowl, combine the ketchup, brown sugar, barbecue sauce, Worcestershire sauce, mustard, liquid smoke if desired and seasonings. Pour over beef.
2. Cover and cook on low for 8-10 hours or until meat is tender. Remove meat; cool slightly. Skim fat from cooking liquid.
3. Shred beef with two forks; return to the slow cooker. Cover and cook for 15 minutes or until heated through. Using a slotted spoon, place 1/2 cup on each bun. Serve with onions, pickles and jalapenos if desired. Yield: 12 servings.