Nancy'S Barbecue - cooking recipe

Ingredients

3-4 lbs. inexpensive chuck roast
1 large can tomato juice or V-8
1 1/4 cups cider vinegar
1 1/4 cups brown sugar
1/2 tsp. onion
1/2 tsp. garlic powder
1/2 tsp. oregano
1/2 tsp. thyme or sage

Preparation

Brown the roast in a large stew pot. When seared on all sides, add all of the above ingredients. Cook covered on medium heat until roast flakes apart when fork is inserted. Remove roast to a flat cutting board and flake meat way from any bone or grizzle. Return flaked meat to juices and cook, uncovered, until reduced to a thicker sauce. Serve over hamburger buns. Serves 6-8.