Instructions: In a dutch oven, brown chuck roast in one tablespoon of oil. In another saucepan, saute onions in remaining oil until tender. Add remaining

ingredients (except rolls), and bring to a boil. Reduce heat, simmer,

uncovered, for 15 minutes, stirring occasionally. Pour over roast. Cover and bake at 325 degrees for 2 hours. Turn the roast and bake for two more hours. Remove roast from sauce and shred with a fork. Return shredded

meat to sauce. Serve on Kaiser rolls.

Serves 12-16.

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