1/4 c. vinegar
1 1/2 c. water
1/4 c. granulated sugar
4 tsp. prepared mustard
1/4 tsp. black pepper
1 tbsp. salt
1/8 tsp. cayenne pepper
2 thick slices lemon
2 med. sized onions, sliced
1/2 c. butter
1 c. ketchup or chili sauce
3 tbsp. Worcestershire sauce
4 c. 2 inch strips cooked pot roast
Celery, sliced on angle
Pitted ripe olives
20 hamburger buns

Early in the day, or on the day before: In Dutch oven, combine first 10 ingredients. Simmer, uncovered, for 20 minutes. Add ketchup or chili sauce, Worcestershire and meat. Refrigerate or freeze.

About 45 minutes before serving: Return to heat and simmer slowly. For a bright touch add celery and olives. Serve on buns. Makes 10 servings.

Note: Cook the pot roast until it can be shredded easily.