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Barbecue Beef Sandwiches

1 (4-pound) boneless chuck roast, trimmed
1/2 cup water
1 (14-ounce) bottle ketchup
1 (10-ounce) cola soft drink
1/4 cup Worcestershire sauce
2 tablespoons prepared mustard
2 tablespoons liquid smoke
1/4 teaspoon hot sauce

Cook roast and 1/2 cup water in a 5-quart slow cooker at HIGH 8 hours or until tender. Drain roast, reserving 1 cup drippings in slow cooker. Shred the meat, removing and discarding fat, and return to slow cooker. Stir in ketchup and next 5 ingredients, and cook at HIGH 1 hour. Serve on buns. Yield: 10 cups.

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