Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      pounds        boneless beef chuck
   2      cups          water
   1                    onion stuck with 3 whole cloves
   2                    bay leaves
   2      tablespoons   butter
     1/2  cup           finely chopped onion
   2      tablespoons   brown sugar
     1/2  teaspoon      salt
     1/2  teaspoon      dried mustard
   1      cup           ketchup
   2      tablespoons   cider or white vinegar
   2      tablespoons   Worcestershire sauce

Preparation:

Place meat, water, onion, bay leaf in pressure cooker. Cook 30 minutes, allow vent to cool down on its own. (Or, if preferred, double the amount of water and simmer in a heavy saucepot until tender, about 3 hours). Remove meat and reserve one cup of broth. Discard the onion and bay leaves. Cut and (or) shred beef into bite-sized pieces. In small pan melt butter, saute chopped onion until tender and golden. Add all the remaining ingredients, along with the reserved broth, to the onions and simmer for 5-10 minutes. Pour sauce over meat. Simmer 30 minutes. Serve on rolls or bread. (Keeps well in a crockpot - can be taken to picnics, potlucks, etc. Leftovers freeze well).