3 lb. chuck roast
1 c. chopped onion
2 c. beef broth or bouillon
Vegetable oil
1/2 c. chopped celery

Brown beef in hot oil on both sides adding onion and celery at last minute. Combine beef, vegetables, and broth in covered Dutch oven. Simmer covered 3 or 4 hours or until tender; cool.

Shred beef separating into strands. Drain vegetables; combine with beef. Reserve broth. Skim off fat.

SAUCE:

1 1/2 c. beef broth reserved from cooking beef mixture above
1 clove minced garlic
1 tsp. salt
3/4 c. catsup
4 tbsp. brown sugar
2 tbsp. vinegar
1 tsp. dry mustard
1/2 tsp. chili powder
3 drops Tabasco
1 bay leaf
1/4 tsp. paprika
1/4 tsp. garlic powder
1 tsp. Worcestershire sauce

Mix beef, vegetables, and all sauce ingredients; simmer all together until heated thoroughly. Remove bay leaf. This keeps well in crock pot on low heat. Serve with potato, rolls, or buns. Serves 12.