Shawnee Roast - cooking recipe

Ingredients

5 -6 lbs boneless chuck roast (Pikes Peak roast) or 5 -6 lbs round roast (Pikes Peak roast)
1 (12 ounce) can Coca-Cola (must be real Coke for the acid content)
5 ounces A.1. Original Sauce
5 ounces Worcestershire sauce
2 -3 whole cloves (optional)
18 ounces barbecue sauce, mild
2 teaspoons beef bouillon concentrate, she used B-V (optional)
water (she never specified, but I just use about 1/2 to 1 cup)
rye bread
Sauce
1 1/2 cups mayonnaise
1 tablespoon dry mustard
1 teaspoon horseradish
half-and-half cream

Preparation

Put all ingregients except bread and sauce ingredients into a large roasting pan and cover with lid or foil.
Bake at 300 degrees for 6 to 7 hours.
Meat juices can be cooked down, if desired. (You may baste every hour for the last few hours for extra yumminess).
To prepare sauce, mix the mayo, mustard and horseradish together well.
Add enough half & half to thin sauce to a pouring consistency.
To serve, place sliced beef on rye bread. (I just use a fork and pull the meat apart and have a shredded beef sandwich)
Pour juice over open faced sandwich and put 1 to 2 tablespoons sauce over the sandwich.