Instructions: Place roast in a heavy 5 quart roaster or Dutch oven. Combine 1 cup water and 1 tsp. salt; pour over meat. Cove and simmer for 2 hours. Drain, reserving 1 cup of broth. Cool roast for 15 minutes. Cut into thin slices; place in an 11x7x2P baking dish. In a 2 quart saucepan, combine tomato puree, sugar, vinegar, Worcestershire sauce, browning sauce, if desired, pepper, mustard, hot pepper sauce, remaining water and salt and reserved broth. Bring to a boil; cook and stir for 3 minutes. Pour over meat. Cover and refrigerate overnight, turning the meat once. Remove from the refrigerator for 30 minutes before reheating. Bake, covered at 350 F. for 1 hour. Serve on buns.

Serves 10-12.

Winner of Regianl Favorite Recipes - South submiitted by Lola Lance, Zirconia, Noth Carolina

NOTES : A nice make ahead dish that only has to be reheated the day it is served.

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