Barbecue Beef Sandwiches

I got this recipe from my mom many years ago, who got it from a friend, who got it...? Have shared it with many and is always enthusiastically received. Often requested by family for birthdays and other celebrations. Shredding the beef is a bit of work, but this makes lots so there are leftovers and they keep well. Doesn't last long. I always use the ketchup option, but my mom always uses the tomato sauce option. Enjoy!

• Ready In: 3 hrs 45 mins
• Serves: 12
• Yields: 24 mini-sandwiches

Ingredients

• 1 (4 lb)  chuck roast
• 3⁄4 cup water
• 3  onions, chopped roughly
•  garlic powder
•  salt
•  pepper
• 24  small  French rolls (or more)

• Sauce

• 1  cup  prepared barbecue sauce
• 2 (8 ounce) cans tomato sauce (or 1 cup ketchup plus 4 oz water)
• 1  tablespoon prepared mustard
• 1 1⁄2 tablespoons Worcestershire sauce
• 1⁄4 cup sweet pickle juice
• 1⁄2 cup brown sugar

Directions

1. Place roast in a roasting pan and season roast with garlic power, salt and pepper and cover with onions. Pour in water. Cover and roast at 300°F for 45 minute per pound. (4 pounds takes about 3 hours).
2. Note: Meat can also be cooked on the stove in a covered dutch oven over low heat.
3. Meanwhile, combine all sauce ingredients in a pan. Whisk to blend well. Simmer for 1 1/2 hours.
4. When meat is done it will be fork tender and easy to shred. Remove from heat/oven and place on a cutting board. Reserve onions.
5. Stir onions into simmering barbecue sauce.
6. Shred meat with two forks. It should be falling apart and easy to shred.
7. Place meat in a large sauce pan and add BBQ sauce. Heat until warmed through.
8. To serve, slice small holes or slits in french rolls and stuff with meat as a filling. Sometimes we just split the rolls horizontally, almost in half, and also add a slice of cheese. Stuffed, these sandwiches present well on a buffet platter.