• 3 lbs beef arm roast
  • 1/3 cup white vinegar
  • 1/2 cup onion , chopped
  • 1 tablespoon sugar
  • 2 teaspoons paprika
  • 1/2 teaspoon salt
  • 2 teaspoons dry mustard
  • 1 cup ketchup
  • 1 cup water
  • 1 tablespoon brown sugar
  • 1 tablespoon Worcestershire sauce
  • 1 Pre-heat oven to 350 degrees.
  • 2 Mix all ingredients (except Roast) in a bowl.
  • 3 Place Roast in a shallow baking dish, just big enough to hold Roast and sauce).
  • 4 Pour sauce over Roast.
  • 5 Bake for 3 hours.
  • 6 Slice or shred.
  • 7 Serve on buns (with or without cole slaw! 😉 ).
  • 8 *the original recipe does not call for it but I have found that it is helpful to periodically spoon some of the sauce back over the top since you do not cover it at all.
  • 9 *I have also tried this in a crock pot set on low for roughly six hours. The roast came out much more tender and easier to shred but, because they trap the liquid, the sauce was much too runny for our taste.