3-4 lb. chuck roast
1 green pepper
2 stalks celery
1 onion
Water as needed
1 tbsp. vinegar
1 (6 oz.) can tomato paste
1 c. barbecue sauce
Salt and pepper

Brown meat in its own suet. Add chopped vegetables and water. Cook slowly for 3 hours. Shred beef.

In separate pan, combine vinegar, tomato paste, barbecue sauce, salt and pepper. Heat and pour over beef. Add meat broth as needed for right consistency to serve on a bun. This can be doubled or tripled by adding browned hamburger to "beef it up." Serves 25.