2 lbs chuck roast
3/4 cup cola drink
1/4 cup Worcestershire sauce
1 tablespoon cider vinegar
2 garlic cloves, minced
2 large onions, chopped
1/2 cup barbecue sauce ( your choice)
Chop onions and place in bottom of 4 quart slow cooker.
Trim all visible fat off of roast, cut in half to ensure even cooking, and place on top of onions.
Mix cola, Worcestershire sauce, vinegar and minced garlic.
Reserve 1/2 cup for use later, and pour the rest over the meat.
Cover and cook on high for 6 hours or on low for 10 hours.
When meat is done cooking and is very tender, remove meat and onions from the slow cooker with a slotted spoon.
Discard cooking liquid in slow cooker.
Add reserved sauce mixture and 1/2 cup bottled barbecue sauce to slow cooker and cook uncovered on high for 10 minutes.
Meanwhile, shred roast with two forks.
When sauce is finished, return shredded beef and onions to slow cooker, stir well, cover, and cook until heated through–about 10 minutes on high.