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Shredded Beef Sandwiches

1 (2½-3½ lbs.) lean chuck roast
1 large onion, quartered & thinly sliced
1 envelope onion soup mix
2 or 3 cloves garlic, thinly sliced
1 (10½ oz.) can of tomato soup
¼ cup brown sugar
2 T. Worcestershire sauce
1 T. lemon juice
1 T. Dijon mustard
¼ t. hot ground pepper mix
½ t. celery seed
salt to taste

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Trim fat from beef and cut into 4 or 5 large chunks to fit in crockpot. Combine remaining ingredients and pour over beef. Cook in a crock pot for 8-10 (4-5 on high) hours on low. Pour juice into a small saucepan and simmer on the stovetop for 15-20 minutes to reduce and thicken. In the meantime shred beef with 2 forks or potato masher. Return thickened sauce to the beef in the crockpot. Keep warm and serve with buns and coleslaw. Yield: 6-8 Servings