1 boneless pot roast, lean chuck, rump roast, or top round, about 4 pounds
1/2 cup water
1 1/2 cups ketchup
1 1/4 cups cola or Dr. Pepper
3 tablespoons Worcestershire sauce
2 tablespoons prepared mustard
1 tablespoon liquid smoke flavoring
1/4 teaspoon Tabasco sauce
8 split sandwich buns
Put roast in slow cooker with 1/2 cup water.
Cover and cook on LOW for 10 to 12 hours, until tender
or HIGH for about 6 hours
Drain off juices.
Remove meat; shred with forks. Discard fat.
Place back in crockpot and stir in ketchup, cola, mustard, flavoring, and Tabasco. Cover and cook on HIGH for 1 hour.
Serve on toasted buns.