3 lbs. chuck roast
1 large onion
1 large green pepper
1 1/2 qts. water
1 rib celery
2 cloves garlic
1 tsp. salt
1 (14 oz.) bottle ketchup
2 tsp. brown sugar
2 tsp. vinegar
1 tsp. ground allspice
1/4 tsp. dry mustard
1 tsp. chili powder
2-3 drops Tabasco sauce
1 tsp. Worcestershire
1 bay leaf
1/8 tsp. garlic salt
1/4 tsp. paprika

Place roast, onion, celery, green pepper, garlic and water in large kettle. Cover. Bring to boil, reduce heat and cook 4 hours. Remove roast from broth. Reserve 1 1/2 cups broth. Cool and shred beef. (Discard remaining broth.)

Add remaining ingredients to reserved broth and shredded beef. Simmer 2 hours.