3 1/2 to 4 lb. chuck roast
1/4 tsp. cayenne pepper
1/2 tsp. minced garlic
2 small onions
2 tsp. horseradish
4 Tbsp. vinegar
4 Tbsp. Worcestershire
1 tsp. salt
2 Tbsp. flour
1 c. ketchup
3 c. water (2 c. first)

Sear roast at 400° 1/2 hour to brown. Mix all remaining ingredients and cook 45 minutes. Pour over seared roast. Bake slow and covered until meat shreds, about 3 1/2 hours. Take meat out of pan. Cool enough to handle. Shred meat into large bowl. Pour sauce from pan over meat and mix. Reheat as needed. Serve in hamburger buns.