3	lb.	boneless chuck roast
11/2	c.	ketchup
2	tbsp.	Dijon mustard
1/4	c.	packed brown sugar
1/4	c.	red wine vinegar
2	tbsp.	Worcestershire sauce
2	tsp.	liquid smoke flavoring
1/2	tsp.	salt
1/4	tsp.	pepper
1/4	tsp.	garlic powder

Place chuck roast in Crockery Pot. Combine remaining ingredients in mixing bowl. Pour barbecue sauce mixture over chuck roast. Cover and cook on low 8 to 10 hours or 4 to 5 on high. remove chuck roast from Crockery Pot and shred meat. Place shredded meat back in Crockery Pot. Stir meat to evenly coat with sauce. Spoon meat onto sandwich buns and top with additional barbecue sauce, if desired.