4 lb. pot roast
1 can tomato soup
1 sm. bottle catsup
1 c. water
2 tbsp. lemon juice
2 tbsp. Worcestershire sauce
2 tbsp. brown sugar
1/2 tsp. dry mustard
1 med. onion, chopped
1/2 c. celery, chopped
4 bay leaves
Salt and pepper

Cook meat long and slow until tender. Cool, remove fat and bone and shred the meat. Skim fat from dripping and return meat to pan. Combine remaining ingredients and simmer 1/2 hour. Add to shredded beef and simmer.