I adapted this recipe from "New Flavors From Your Crockery Cooker." I highly recommend doubling the recipe, especially when you can find the roast on sale. The leftover meat freezes incredibly well!
1 2-1/2 to 3 lb. boneless beef chuck pot roast
1 medium onion, finely chopped
1/2 cup water
3 tbsp. A-1 Steak Sauce
1 tsp. dried oregano, crushed
3 cloves garlic, minced
MSPI-friendly barbecue sauce
Sliced red onions
Trim fat from meat. Sprinkle with salt and pepper. If necessary, cut roast to fit into a 3-1/2 or 4 quart crockery cooker. (If doubling recipe, use a larger cooker.) Place meat in cooker. Add onion, water, A-1 sauce, oregano and garlic.
Cover; cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. Remove meat from cooker, reserving juices. Pour the juice mixture into a small container and place it in the freezer for an hour. Using two forks, shred the meat and put back in slow cooker to keep warm. Remove the juice container from the freezer and skim off the fats. Pour the juice mixture back over the shredded beef. Reheat in slow cooker on high until warm.
Serve the meat on rolls with MSPI-friendly barbecue sauce and sliced red onions.