5-7 lbs. chuck roast or bottom round
1 green pepper, chopped
1 onion, chopped
1 tbsp. dry mustard
1/4 to 1/2 c. vinegar
1 sm. bottle ketchup
Dash of chili powder
2 tbsp. sugar
2 c. broth
Flour
3 tbsp. oil

Dredge beef in flour and brown in oil. Place in large pot. Add water to cover. Simmer 2-3 hours. Save 2 cups of broth and add sauce ingredients. Simmer together for 20 minutes. Shred the beef and add to sauce. Simmer for 1/2 hour. 12 servings.