21/2-3	lb.	lean boneless chuck roast
1/2	c.	tomato ketchup
2	tbsp.	Dijon-style mustard
4	tbsp.	brown sugar
3	cloves	garlic, crushed
1	tbsp.	Worcestershire sauce
3	tbsp.	red wine vinegar
1/2	tsp.	liquid smoke flavoring
1/2	tsp.	salt
1/2	tsp.	pepper
10-12		French rolls or sandwich buns

Place beef in slow cooker. Combine remaining ingredients, except rolls. Pour over meat. Cover and cook on LOW 8 to 9 hours. Refrigerate or prepare sandwiches now. Shred beef by pulling it apart with 2 forks. Add one cup sauce. Reheat mixture in microwave or on stovetop. Spoon on warm, open-face rolls or buns. Top with additional warm sauce if desired.

Makes 10-12 servings