4 to 6 lbs. pot roast
1 c. chopped celery
1 green pepper, chopped
1 tsp. garlic powder
Parsley
1 can crushed tomatoes
1 c. chopped onion
1 tbsp. basil leaves
1 tsp. oregano
1/4 c. Worcestershire sauce (optional)

Bake roast in a cooking bag for about 2 hours until done in 325 degree oven. When done, allow to cool for easier handling. Retain juices in the cooking bag and add to crock pot. Trim meat, removing and discarding any fat, grizzle, and bone. Tear the meat apart and add to juice in crock pot. Add 1 can of crushed tomatoes. Cover crock pot and allow to cook for about 4 hours. Stir and taste occasionally and if necessary, add more spices according to your taste. Serve hot on buns.