4 stalks celery, diced
5 lg. onions, diced
6 lbs. chuck roast, trim off fat
2 to 3 c. water
14 oz. ketchup
1 tbsp. salt
1 tbsp. pepper
1 tbsp. chili powder

Put all ingredients together in a roasting pan; cover and bake at 350 degrees for 5 hours. Remove meat and shred finely with a fork. Pour liquid into a blender and blend until smooth. Pour sauce over shredded meat. Serve on buns or hard rolls. Freezes well. Reheats well in crock pot.