Chuck roast (2 to 3 lb.)
1 c. ketchup
1/2 c. water
1 tbsp. vinegar
4 tbsp. brown sugar
1/4 c. lemon juice
1/2 tsp. salt
1/2 tsp. celery salt
1/4 c. chopped green pepper
1/4 c. chopped onion
Dash of paprika

Pot roast meat day before and shred. Heat together remaining ingredients for 5 minutes. Add meat and serve on a roll. Serves 5 to 7.