- 1 1/2 pounds cooked, shredded beef chuck roast
- 2 (10 ounce) cans mixed vegetables, with liquid
- 2 1/2 cups barbeque sauce
- 2 tablespoons Worcestershire sauce
- 1 (10.5 ounce) can beef broth (optional)
- Place the shredded roast in a slow cooker. Mix in the vegetables with liquid, barbeque sauce, Worcestershire sauce, and beef broth.
- Cover, and cook at least 1 hour on High.