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3 lb chuck roast
1/2 C chopped onion
1 T Sugar
2 tsp dry mustard
2 tsp salt
1/2 tsp pepper
1/3 C vinegar
1 T Worcestershire sauce
1 C water
1 C catsup
Trim excess fat from roast. Place in slow cooker. Combine remaining ingredients in small bowl. Pout over meat and cook until meat is fork tender. Remove meat shred, removing excess fat, put back in broth and mix. Serve in buns. BEST IF MADE AT LEAST 24 HOURS BEFORE SERVING
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