Place a 3 to 5 pound beef roast in the sauce turning to coat all sides. Place pan over medium heat (325) and bring sauce to a boil. Reduce heat. Cover tightly with lid and simmer gently over low heat until meat is fork-tender. Turn meat several times during cooking, adding more water if needed to keep sauce a desired consistency.
See notes for additional cook time information.
Remove meat from sauce and let it cool 15 to 20 minutes for easier cutting. Slice across the grain of meat, cutting into very thin slices. Spoon off fat from the top of sauce, return meat to sauce and heat to desired temperature. Serve on big hamburger buns or sandwich rolls.