- 3 to 5 lb. boneless chuck roast
- 1 c. ketchup
- 1/2 c. water
- 1/2 tsp. mustard
- 4 Tbsp. lemon juice
- 2 Tbsp. vinegar
- 1 onion, finely chopped
- Cook on top of stove several hours.
- (Meat will eventually shred.)
- Cook on low to medium heat.
- If liquid disappears, add water and ketchup (if needed).
- Cut beef in pieces and put into pot; add all ingredients to the beef.
- Cook 3 to 4 hours.