1 1/2 c. water
1/4 c. vinegar
1/4 c. brown sugar
3 tbsp. chopped celery or 1 teaspoon celery seed
2 tsp. salt
1 tbsp. lemon juice
2 onions, chopped fine
1/4 c. butter
4 c. thinly sliced leftover roast
1 c. catsup
3 tbsp. Worcestershire sauce
4 tsp. mustard

Combine first eight ingredients and cook for 20 minutes uncovered. Add meat, mustard, Worcestershire sauce and catsup. Heat through and serve on buns. A wonderful way to use leftover roast.