1 3-pound beef brisket or pot roast
1/2 cup water
3 tbsp. vinegar
2 tbsp. Worcestershire sauce
1 tsp. chili powder
3 cups barbecue sauce
Kaiser rolls or large hamburger buns
1. Trim fat from brisket. Cut brisket, if necessary, to fit in a 3-1/2 to 4-quart crock pot.
2. Add water, vinegar, Worcestershire sauce and chili powder. Cover and cook on low setting 8 to 10 hours, or on high setting 4 to 5 hours.
3. About 1 hour before serving, remove the meat from the crock pot. Discard cooking liquid. Using two forks to pull, shred meat return to crock pot. Stir in barbecue sauce. Cover and cook on high setting 30 minutes or until heated through. Serve on rolls or hamburger buns. Yield: 12 to 16 sandwiches.