Ingredients: 1 4-5 pound chuck roast 2 small onions dash of salt 1/2 cup chicken broth for the sauce: 1/2 cup olive oil 8 cloves garlic 1 cup red wine vinegar 1 cup chicken broth 1 cup brown sugar 6 tablespoons soy sauce 4 teaspoons mustard 1/2 cup tomato paste Directions:Place meat, onions, chicken broth and salt in crock pot, cook on low for 6-8 hours. For the sauce, cook garlic in oil until golden brown. Add remaining ingredients. Bring to a boil. Cook on medium high until reduced to 2 cups. Shred beef, add sauce, heat through, serve on rolls or buns. |