How to make Elaine's Sweet and Tangy Loose Beef BBQ Recipe

Directions

Place the roast into a slow cooker along with the water. Cover, and
cook on LOW for 2 to 4 hours, or until beef can be easily shredded
with a fork.
Shred the beef, removing fat as you go. Remove 1/2 cup of the
broth from the slow cooker, and reserve for later. Add the vinegar,
brown sugar, dry mustard, Worcestershire sauce and ketchup. Mix
in the salt, pepper, cayenne, and garlic. Stir so that the meat is well
coated.
Cover, and continue to cook beef on LOW for an additional 4 to 6
hours. Add the reserved broth only if necessary to maintain
moisture. Serve on toasted buns. The meat can be frozen for future
use.