• 1 - 3 pound boneless chuck roast
• 1-1/2 cups ketchup
• 1/4 cup brown sugar
• 1/4 cup red wine vinegar
• 2 T. Dijon-style mustard
• 2 T. Worcestershire sauce
• 1 tsp. liquid smoke flavoring
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 1/4 tsp. garlic powder

Preparation -
In a mixing bowl, combine the ketchup, brown sugar, vinegar, mustard, Worcestershire sauce, and liquid smoke. Stir in the salt, pepper, and garlic powder. Place the roast in the crodk-pot. Pour the ketchup mixture over the roast. Cover, and cook on low for 8 to 10 hours. Remove the roast from the crock-pot. Shred the meat with a fork, and return it to the slow cooker. Stir to mix thoroughly before serving.

With versatile appliances, like the 6-quart Versa Ware Crock Pot, you can slow cook food in the base unit, store leftovers in the refrigerator, and reheat them on the stovetop or in the oven. This stoneware container allows you to roast, braise, saute' and stew. It's dishwasher safe and has a 6 qt capacity.