6 lbs. chuck roast
1 stalk celery
3 lg. onions
1 green pepper
1 bottle catsup
2 tbsp. BBQ sauce
3 tbsp. vinegar
1 tsp. Tabasco
2 tbsp. chili powder
2 tbsp. salt
1 tsp. pepper
1 1/2 c. water

Roast and everything 6 hours at 300 degrees. Shred; let cool. Remove bone and grissle.

(I put as much meat as possible and the above ingredients in my crockpot on low during the day and high for 2 hours after I get home).

Put shredded beef in skillet (just under "simmer") and add about 6 tablespoons butter, about 1/3 cup brown sugar, about 1/4 cup bottled barb-b-q sauce, about 2 tablespoons catsup and heat thoroughly.

(I don't measure these last ingredients - just add them until the mixture is the right consistency and pleasing to your taste!) Take ingredients from crockpot and add to shredded beef.