2 2- to 4-pound chuck roasts
1 small onion minced
1 teaspoon seasoned salt
1 12- to 14-ounce bottle of prepared barbecue sauce
1/2 cup water
In a crock pot or slow cooker place roasts. Season with the salt. Add in onions around the roasts. Pour in water. Top in roasts with barbecue sauce. Cover and cook on slow (low heat) for eight to 10 hours until roasts fall apart with a fork. Cool. Pull the beef apart into shreds. Add in cooking liquid or additional barbecue sauce to taste. This makes enough for 10 to 12 people or extras. Freeze well.