Good, good, good beef.

From the Kitchen of Meredith

2 ½ lb Chuck Roast
2 Cups Chopped Onions
1 Can Pepsi
1/3 Cup Worcestershire Sauce
1 ½ Tbls Vinegar
1 ½ tsp Beef Bouillon Granules
¾ tsp dry Mustard (I used regular mustard)
¾ tsp chili powder
¼ tsp grounded red pepper

3 cloves garlic (I used one spoonful minced garlic)
1 cup ketchup
1 tbls butter

Trim Fat – Place roast in a 4 qt slow cooker with onions on top. Combine Pepsi, Worcestershire, Vinegar, Bouillon, mustard, chili powder and red pepper – Stir well. Reserve 1 cup of the Pepsi mixture to make a sauce, cover and chill. Pour remaining over roast.

Cover with lid, cook on high setting for 6 hrs (or 1 hr on high then lower for 9 Hrs.)

Remove roast, discard juices- retain onions, shred meat. Combine meat with the chopped onions. Combine reserved Pepsi mixture with remaining items in sauce pan. Heat over med heat until thick. Pour over shredded meat – serve on buns.