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This is what I typically do with a neck roast. My family and co-workers love it. Even better re-heated.

2 pound roast
1 can tomato soup
1 onion diced
1/4 cup sugar
1/3 cup vinegar
1 teaspoon salt
1/2 cup Worcestershire
3/4 cup stock (see instructions below)
1/4 teaspoon celery seed
1/4 teaspoon garlic salt
1 teaspoon black pepper
1 teaspoon liquid smoke

Put roast in slow cooker and cover with water. Cook 10-12 hours.
Remove meat from cooker and let cool. Save 3/4 cup of the stock and discard the rest.
Shred roast with a fork.
Combine all ingredients in slow cooker and cook for 6 hours stirring occasionally.
Serve on BBQ Beef buns.
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