3 lb. chuck roast or round steak
Vegetable oil
1 c. chopped onion
1/2 c. chopped celery
2 c. beef broth or boullion

SAUCE: 1 clove garlic, minced 1 tsp. salt 3/4 c. catsup 4 tbsp. brown sugar 2 tbsp. vinegar 1 tsp. mustard (dry) 1/2 tsp. chili powder 3 drops Tabasco 1 bay leaf 1/4 tsp. paprika 1/4 tsp. garlic powder 1 tsp. Worcestershire sauce

Brown beef in oil, both sides, adding onion and celery at last minute. Combine beef, vegetables, and broth in covered Dutch oven (or crock pot). Simmer 3-4 hours until tender. Cool. Shred beef into strands. Reserve broth! Skim off fat.

Mix vegetables, beef, reserved broth, garlic, catsup, brown sugar, vinegar, mustard, chili powder, and Worcestershire. Simmer until heated through. Remove bay leaf. Serve with potato rolls or buns. Yield: 8 servings