3 lb Lean boneless chuck roast
3/4 c  Ketchup
1 tb Dijon mustard
2 tb Brown sugar
1    Garlic clove, crushed
1 tb Worcestershire sauce
2 tb Red wine vinegar
1/4 ts Liquid smoke flavoring
1/4 ts Salt
1/8 ts Pepper
10    French rolls or sandwich
-buns

This may be cooked a day ahead and refridgerated overnight. Skim fat off
top and reheat.

Place beef in slow-cooker. Combine remaining ingredients, except rolls.
Pour over meat. Cover and cook on LOW 8-9 hours. Refridgerate or prepare
sandwiches now. Shred beef by pulling it apart with two forks; add 1 cup
sauce. Reheat in e or on stovetop. Spoon on warm, open-face rolls
or buns. Top with additional warm sauce, if desired.

Crockery Favorites, Mable Hoffman