6 lb. chuck roast
1 stalk celery, chopped
2 lg. onions, chopped
1 green pepper, chopped
1 (14 oz.) bottle ketchup
3 tbsp. barbecue sauce
1 tsp. Tabasco sauce
2 tbsp. chili powder
1 tbsp. salt
1 tsp. pepper
1 1/2 c. water

Trim fat from meat, cut in large pieces and place in Dutch oven or roasting pan.

Combine the other ingredients and pour over meat. Bake at 300 degrees for 6 hours. Check meat periodically, turning meat and adding water if needed. After 4-5 hours, if it is too watery, remove lid and cook without the lid. After it has completed cooking, use two forks to shred the meat. Serve on sandwich buns. The recipe can be easily halved.