Makes 12 servings
Prep time: 20 to 25 minutes
Cook Time: 9 - 11 hours (low), 4-5 hours (high)

3 pounds boneless beef chuck shoulder roast (recommended 2 1.5lb chunks)
2 cups ketchup
1 medium onion, chopped
1/4 cup cider vinegar
1/4 cup dark molasses
2 tablespoons Worchestershire sauce
2 cloves garlic, minced
1/2 teaspoon salt
1/2 teaspoon dry mustard
1/2 teaspoon black pepper
1/4 teaspoon garlic powder
1/4 teaspoon red pepper flakes (or powder)
Sesame seed buns, split

1) place roast into the crock-pot or slow cooker. Combine ketchup, onion, vinegar, molasses, Worchestershire sauce, garlic, salt, mustard, black pepper, garlic powder and red pepper in large bowl. Pour sauce mixture over roast. Cover and cook on LOW for 8-10 hours or on HIGH for 4 to 5 hours or until done.

2) Remove roast from cooking liquid; cool slightly. Trim and discard excess fat from beef. Shred meat with 2 forks.

3) Let cooking liquid stand 5 minutes to allow fat to rise. Skim off fat.

4) Return meat to stoneware. Stir to evenly coat meat with sauce. Adjust seasonings if desired. Cover and cook on LOW 15 to 30 minutes or until hot.

5) Spoon filling into sandwich buns and top with additional barbecue sauce if desired.

Note: I also added 1/4 cup Glenfiddich Special Reserve Single Malt Scotch Whiskey (the only whiskey i had) to the sauce. The roast I bought was also pretty lean, so I didn’t really need to pump any fat off the top.