Beef-Up Time . . . Arizona Style(Servings: 8)

• 5 lb. chuck roast
• 1 Tbsp. butter
• 2 Tbsp. sugar
• 1/3 c. soy sauce
• 1/2 c. water
• 2/3 c. vinegar
• 2 buds garlic
• 1 can tomatoes (No. 1 1/2 can, undrained)
• 3 onions, chopped
• 3 dashes Tabasco sauce
• 1 c. catsup
• 1/4 c. Worcestershire sauce
• salt and pepper to taste

1. Combine all ingredients except catsup and Worcestershire sauce.
2. Bake together at 350u0b0 for 40 minutes per pound of meat. Cool.
3. Pull out bones, fat and gristle with your hands.
4. Shred meat.
5. Now add catsup and Worcestershire sauce.
6. Reheat and "cook down" a little.
7. Serve on buns.
8. This is a wonderful make-ahead beef barbecue.
9. It doubles, triples and quadruples easily and freezes beautifully.

chuck roast, butter, sugar, soy sauce, water, vinegar, buds garlic, tomatoes, onions, tabasco sauce, catsup, worcestershire sauce, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=992904 (may not work)