6 lb. beef chuck roast
1 stalk celery, chopped
3 lg. onions, chopped
1 green pepper, chopped
1 med. size bottle catsup
3 tbsp. barbecue sauce
3 tbsp. vinegar
1 tsp. Tabasco sauce
2 tsp. chili powder
2 tbsp. salt
1 tsp. pepper
1 1/2 c. water

Cut beef in 5 or 6 chunks. Place in roaster or Dutch oven just big enough for size of meat. Combine other ingredients and pour over meat. Heat to boiling on top of range. Cover, then simmer or bake in 300 degree oven for 6 hours or until meat is tender enough to shred with a fork. Remove fat and bone and pull meat into shreds with a fork. If too "soupy", cook, uncovered a little longer until of right consistency to spoon on buns. Serve on heated buns. Makes about 40 sandwiches.