1 (2 1/2 to 3 lb.) boneless chuck roast
1 lg. onion, chopped
2 tbsp. vinegar
1 c. ketchup
1 tsp. chili powder
Salt and pepper
1/2 c. celery, diced
2 tbsp. brown sugar
3 tbsp. Worcestershire sauce
4 tsp. lemon juice

Place roast in crock pot. Put onion and celery on top. Combine remaining ingredients in another bowl. Pour over meat. Cook approximately 8 hours. Shred meat with fork. Place shredded meat back in sauce. Water may be added if too dry. Freezes well.