3 or 4 lbs. pot roast, cooked

Cool roast and tear into bite size pieces. Put meat back into drippings with:

1 c. celery, chopped
1 c. onion, chopped
1 tbsp. vinegar
1 tbsp. lemon juice
1 tsp. barbecue sauce
1 tsp. salt
1 tbsp. Worcestershire sauce
1 c. catsup
1 tbsp. brown sugar
Dash Tabasco sauce

Combine and cook for 1 hour. Simmer longer if time allows.