4 pound Beef, Boneless
3 tablespoon Cooking Oil
2 Onions, Chopped
1 cup Ketchup
1 cup Beef Broth
2/3 cup Chili Sauce
4 tablespoon Cider Vinegar
4 tablespoon Brown Sugar, Packed
3 tablespoon Worcestershire Sauce
2 tablespoon Mustard, Prepared
2 tablespoon Molasses
2 tablespoon Lemon Juice
1 teaspoon Salt
teaspoon Cayenne Pepper
1 dash Black Pepper

In a dutch oven, brown chuck roast in 1/3 of the oil. In another saucepan, saute onions in remaining oil until tender. Add remaining ingredients and bring to a boil. Reduce heat, simmer, uncovered, 15 minutes, stirring occasionally. Pour over roast. Cover and bake at 325f for 2 hours. Turn the roast and bake for two more hours. Remove roast from sauce and shred with a fork. Return shredded meat to sauce. Serve on kaiser rolls.