3 pounds beef chuck

2 onions, chopped

1 (28 ounce) can diced tomatoes with juice

1/2 C. distilled white vinegar

1/2 C. water

3 T. sugar

1/3 (10 fluid ounce) bottle Worcestershire sauce

Salt and pepper to taste

 

Place roast in a Dutch oven, and sprinkle with chopped onions. Cover with tomatoes, water, sugar and Worcestershire sauce. Season with salt and pepper. Cook over medium heat with lid slightly ajar for 3 hours. Remove meat, and shred with 2 forks. Discard bones, fat and gristle. place shredded meat back into sauce, and cook until liquid is reduced, 15 to 20 minutes.