4 lbs. chuck or rump roast
1 stalk celery, chopped
1 lg. onion, chopped
3/4 c. ketchup
1 tbsp. vinegar
1 tbsp. salt
1/2 tsp. black pepper
2 c. water
Dash of oregano
Dash of garlic
Salt
1 tbsp. Italian seasoning
1 tbsp. Worcestershire sauce
2 tbsp. French dressing

Yield: 16 to 24 sandwiches.

Place roast in covered roaster. Combine remaining ingredients and pour over roast. Cover and bake at 325 degrees for 5 to 6 hours. If liquid starts to thicken add water. Remove meat and cool slightly. Shred the meat with 2 forks. Strain liquid and drain off fat. Add liquid to shredded beef and heat to serve.