6 lbs. round or arm roast
1 stalk celery, chopped
3 large onions, chopped
1 green pepper, chopped
1 (24 oz.) bottle ketchup
3 tbsp. BBQ sauce
1 to 3 tbsp. vinegar
1 tbsp. salt
1 tsp. pepper
1 tsp. Tabasco sauce
3 tbsp. pickle relish
2 tbsp. chili powder
1 1/2 c. water

Put roast in Reynolds roasting bag. Mix all ingredients and pour over roast in bag. Start at 350 degree oven and when sauce begins to simmer around meat turn down to 300 to 325 degrees and continue cooking about 6 hours, or until meat shredds easily when pulled with a fork. Discard fat and bone and put meat into remaining sauce. Works well to make a day or two in advance.