3 to 4 pounds lean beef chuck roast or similar pot roast
1/2 cup brown sugar, firmly packed
1 can beer (12 ounces)
1 bottle ketchup (14 ounces)
1 teaspoon Worcestershire sauce

Place roast in crockpot. Combine sugar, beer, ketchup and Worcestershire sauce; pour over the pot roast. Cover and cook on LOW for 10 to 12 hours, or on HIGH for 5 to 6 hours, until it is very tender and easy to shred or chop.

Serve shredded or chopped barbecue beef on fresh split buns, warmed or toasted.Serve with coleslaw and barbecue sauce on the side, along with salads of your choice and vegetables or baked beans.