3 lb. chuck roast
1 c. catsup
2 Tbsp. Worcestershire sauce
1 c. water
2 Tbsp. vinegar
1 tsp. sugar
1 tsp. onion salt
1/2 tsp. garlic salt
salt and pepper to taste

Cook the chuck roast until tender; shred into small pieces. Combine the remaining ingredients. Boil for 10 minutes, stirring constantly. Add beef and simmer for 1/2 hour in covered pan. Serve on buns.