6 lb. chuck or stewing beef
1 stalk celery, chopped
3 lg. onions, chopped
1 green pepper, chopped
1 (16 oz.) bottle ketchup (family size)
3 tbsp. barbecue sauce (optional)
3 tbsp. vinegar
1 tbsp. chili powder
1 tsp. Tabasco
1 tsp. black pepper
1 1/2 c. water

Cut beef in large chunks. Place in a large container (roaster or stewing pot). Combine celery, onions, pepper, ketchup, barbecue sauce, spices, vinegar, chili powder, salt and pepper and water. Pour over meat. Heat to boiling on top of stove. Cover, then simmer or bake at 300 degrees for about 6 hours or until meat is tender enough to shred with a fork. If too soupy, cook a while longer uncovered. Serve on heated buns.