1 4-pound beef chuck roast
1 cup water
1 tablespoon cider vinegar
1 teaspoon salt
½ teaspoon pepper
1 14-ounce bottle ketchup
1 15-ounce can tomato sauce
1 cup sweet pickle relish
2 tablespoons Worcestershire sauce
¼ cup brown sugar
Place roast, water, vinegar, salt, and pepper in slow cooking pot. Cover and cook at Setting # 3 for 8 to 10 hours or until meat is very tender.
Remove roast and put on cutting board. Discard cooking liquid. Shred roast but pulling apart with 2 forks. Return meat to cooking pot.
Add remaining ingredients and stir to combine. Cover and increase to heat Setting # 5. Cook for 30 minutes. Reduce to Setting #2 for serving.
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