| | Directions | | Cut roast in half; place in slow cooker. Top with onion. Combine the next eight ingredients; pour over roast. Cover and cook on low for 8-9 hours or until the meat is tender. Remove roast and cool slightly; shred meat with 2 forks. Skim fat from cooking liquid. Return meat to slow cooker; heat through. Using slotted spoon, place 1/3 cup meat mixture on each bun. Note: Sometimes I just cook the roast in the oven, shred it and then put it in the crockpot with sauce mixture. |
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| Ingredients | | - |  | 1 boneless chuck roast (4 lbs) |
| - | | 1 onion, thinly sliced (large) |
| - | | 1 cup ketchup |
| - | | 1/4 cup lemon juice |
| - | | 2 tablespoons Worcestershire sauce |
| - | | 2 tablespoons vinegar |
| - | | 2 tablespoons brown sugar |
| - | | 1 teaspoon Salt |
| - | | 1/2 teaspoon liquid smoke |
| - | | 24 Hamburger buns |
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