1 pot roast, 3 pounds, such as lean chuck or chuck shoulder
1 large onion, halved and sliced
1 cup ketchup
1 clove garlic, minced
1/2 cup cider vinegar
1 heaping tablespoons chili powder
2 tablespoons Worcestershire sauce
1 tablespoon prepared mustard
1/2 cup brown sugar, packed
3 tablespoons molasses
1 teaspoon liquid smoke
1 teaspoon garlic powder
1/2 teaspoon dried leaf thyme
Instructions
Cut the pot roast into 3 or 4 pieces.
Arrange the sliced onions in the slow cooker; top with the beef.
In a bowl, combine the remaining ingredients; stir to blend well. Pour the sauce mixture over the roast.Cover and cook the pot roast on HIGH for 1 hour. Reduce heat to LOW and cook for about 7 hours longer, or until the beef is very tender and shreds easily with a fork.
Chop the beef or shred it with 2 forks.
Serve the shredded or chopped beef over split and toasted soft kaiser rolls or hamburger buns along with coleslaw, potato salad or French fries, and baked beans.