4 lb. pot roast
1 can tomato soup
1 sm. bottle ketchup
1 c. water
2 tbsp. lemon juice
2 tbsp. Worcestershire sauce
2 tbsp. brown sugar
1/2 tsp. dry mustard
4 tbsp. dry diced onions
1/2 c. chopped celery
4 bay leaves
Salt and pepper

Cook meat until tender. Cool, remove fat and bone. Shred meat. Skim fat from drippings and return meat to pan. Combine remaining ingredients and add to the shredded beef and simmer 1 hour. Makes 20 sandwiches. This freezes well so I double it.