5 lb. chuck roast, fat trimmed
14 oz. bottle ketchup
2 stalks celery, chopped
3 lg. onions, chopped
3 tbsp. barbecue sauce
3 tbsp. vinegar
1 tsp. Tabasco sauce
2 tbsp. chili powder
2 tbsp. salt
Dash of pepper
1 green pepper, chopped
1 1/2 c. water

Mix all ingredients, pour over roast and bake covered 325 degrees until meat falls apart. Shred meat with fork. Mix well. Serve hot on buns.