Several dashes bottled hot pepper sauce (optional)
8 to 10 hamburger buns, split (and toasted, if desired)
Lettuce leaves (optional)
Tomato slices (optional)
Trim fat from meat. If necessary, cut roast to fit into slow cooker.
Sprinkle meat with the salt and pepper. In a large skillet brown
roast on all sides in hot oil. Drain.
Transfer meat to a 3 1/2-, 4-, or 5-quart electric crockery cooker.
Add onions, the 1 cup root beer and garlic.
Cover; cook on LOW for 8 to 10 hours or on HIGH for 4 to 5 hours.
Meanwhile, for sauce, in a medium saucepan combine the 2 cans or
bottles of root beer and bottled chili sauce. Bring to boiling;
reduce heat. Boil gently, uncovered, stirring occasionally, about
30 minutes or until mixture is reduced to 2 cups.
Add root beer concentrate and bottled hot pepper sauce, if desired.
Transfer roast to a cutting board or serving platter. With a slotted
spoon, remove onions from juices and place on serving platter. Discard
juices. Using two forks, pull meat apart into shreds.
To serve, line buns with lettuce leaves and tomato slices, if desired.
Add meat and onions, spoon on sauce.