Crock-Pot Beef Roast Barbecue(Six Servings)

• 2 1/2 lb. chuck or sirloin tip roast, boneless and trimmed
• 1 medium onion, chopped
• 3/4 c. cola
• 1/4 c. Worcestershire sauce
• 1 Tbsp. apple cider vinegar
• 2 cloves garlic, minced or crushed
• 1 tsp. beef bouillon granules
• 1/2 tsp. dry mustard
• 1/2 tsp. chili powder
• 1/4 tsp. ground red pepper
• 1/2 c. ketchup
• 2 Tbsp. butter or margarine
• 6 hamburger buns

1. Combine roast and chopped onion in a 4-quart crock-pot. Combine cola and next 7 ingredients.
2. Reserve 1/2 cup in refrigerator.
3. Pour remaining mixture over roast and onion.
4. Cover and cook on high 6 hours or until roast is very tender.
5. You can test with a fork to see if it shreds easily and cook a little longer if needed.
6. Drain and discard liquid.
7. Shred roast.teep warm.
8. Combine reserved 1/2 cup cola mixture, ketchup and butter in a small saucepan.
9. Cook mixture over medium heat, stirring constantly, just until thoroughly heated.
10. Pour over shredded roast, stirring gently.
11. Spoon onto buns.
12. Is good to add coleslaw on top of barbecue.
13. Serve with chips and pickle spears.

onion, cola, worcestershire sauce, apple cider vinegar, garlic, beef bouillon granules, dry mustard, chili powder, ground red pepper, ketchup, butter, buns

Taken from www.cookbooks.com/Recipe-Details.aspx?id=143243 (may not work)