3-4 lb. chuck roast
1 rib celery, diced
1/2 green pepper, chopped
2 tbsp. barbecue sauce
1 tbsp. vinegar
1 tbsp. salt
1 lg. onion, chopped
1 (14 oz.) bottle ketchup
1/4 tsp. Tabasco
1/2 tsp. pepper
1 c. water

Trim meat before cooking. Cut meat in large pieces. Place in Dutch oven. Combine all ingredients and pour over meat. Heat to boiling; cover and simmer for 4 hours. Remove fat and bone and shred meat with a fork. If sauce is too soupy, uncover and cook until right consistency. Spoon onto buns.