Crockery Barbecue Beef

• 3/4 c. cola (not diet)
• 1/4 c. Worcestershire sauce
• 1 Tbsp. vinegar
• 2 cloves minced garlic
• 1 tsp. instant beef bouillon granules
• 1/2 tsp. dry mustard
• 1/2 tsp. chili powder
• 1/4 tsp. ground red pepper
• 1 1/2 lb. boneless beef chuck roast
• 1 medium onion
• 1/2 c. ketchup
• 2 Tbsp. margarine

1. In bowl, combine cola, Worcestershire sauce, vinegar, garlic, bouillon, mustard, chili powder and red pepper.
2. Trim fat, cut meat into cubes for 3 1/2 to 4 quart slow cooker.
3. Put meat, onions with liquid; save about 1/2 cup to make sauce later.
4. Cook 10 to 12 hours slow or 5 to 6 hours on high.
5. Transfer meat to board and shred.
6. With saved liquid, mix ketchup and margarine. Drain cooking juices.
7. Mix meat with new juices, ketchup and margarine.
8. Heat, serve.

cola, worcestershire sauce, vinegar, garlic, instant beef bouillon granules, dry mustard, chili powder, ground red pepper, boneless beef chuck roast, onion, ketchup, margarine

Taken from www.cookbooks.com/Recipe-Details.aspx?id=401535 (may not work)