Crock-Pot Barbecue - cooking recipe

Ingredients

2 1/2 lb. chuck beef roast, cut to fit pot
15 oz. can tomato sauce
2 Tbsp. brown sugar
2 Tbsp. Worcestershire sauce
2 Tbsp. dry mustard
1 tsp. each: salt and pepper
few drops Tabasco
2 Tbsp. flour
1/4 c. water

Preparation

Combine everything (except flour and water).
Pour over meat in slow cooker.
Cover and cook on low 9 hours or until meat is very tender.
Lift meat from cooker.
Cool slightly and slice against the grain.
Skim off fat in cooker and turn on high when mixture is bubbling; stir in flour blended with 1/4 cup water.
Return meat to cooker and cook covered 15 minutes.
Serve on buns.