1 (3½ to4-pound) beef chuck roast
½ cup vinegar
I (28-ounce) bottle Brooks ® catsup
2 tablespoons Worcestershire sauce
3 bay leaves
1 large onion, chopped
1 cup water
1/4 cup sugar
Combine ail ingredients except sugar In large kettle or Dutch oven. Heat to boiling. Reduce heat and simmer 4 to 5 hours until meat Is tender and breaks apart easily. Break up meat. Refrigerate overnight. Skim off fat. Add sugar and reheat. Discard bay leaves before serving on warm hamburger buns.
12 to 14 servings.