3 pounds beef chuck
2 onions, chopped
1 28-ounce can diced tomatoes, with juice
1/2 cup distilled white vinegar
1/2 cup water
3 tablespoons sugar
1/3 (10 fluid ounce) bottle Worcestershire sauce
salt and pepper to taste
1 Place roast in a Dutch oven, and sprinkle with chopped onions. Cover with tomatoes, water, sugar and Worcestershire sauce. Season with salt and pepper.
2 Cook over medium heat with lid slightly ajar for 3 hours.
3. Remove meat, and shred with 2 forks. Discard bones, fat and gristle.
4. Place shredded meat back into sauce, and cook until liquid is reduced, 15 to 20 minutes.