Chuck Roast Barbecue

1 (2 1/2 lb) boneless chuck roast, trimmed

1 small onion, chopped

1 (12-oz) can Coke

1/3 cup Worcestershire sauce

1 1/2 tbsp white vinegar

1 1/2 tbsp beef bouillon granules

3/4 tsp dry mustard

3/4 tsp chili powder

1/4 to 1/2 tsp ground red pepper

3 garlic cloves, minced

1 cup ketchup

1 tbsp butter

Hamburger buns for serving

Place meat in a crock-pot and add the onion. Combine the Coke with the Worcestershire sauce, vinegar, bouillon granules, mustard, chili powder, red pepper, garlic. Take out 1 cup of sauce, cover and chill. Pour remaining sauce over the meat. Cover and cook on high 6 hours or until very tender.

Remove meat and onion to a cutting board and shred meat using two forks. 

In a saucepan, combine the reserved sauce, ketchup, and butter. Cook mixture over medium heat, stirring constantly, until thoroughly heated. Pour sauce over the meat, stirring gently to coat. Spoon onto the buns to serve.

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