2 tbsp. salad oil
4-5 lb. chuck roast
2 lg. onions, chopped
1 lg. green pepper, seeded & chopped
2 stalks celery, chopped
2 lg. cloves garlic, minced or pressed
1 c. ketchup
1 (1 lb.) can stewed tomatoes
1/4 c. cider vinegar
1/3 c. firmly packed brown sugar
1 tsp. chili powder
1/2 tsp. each dry basil, oregano leaves, salt
8-10 onion rolls, halved

Heat oil in 6 to 8 quart Dutch oven over medium high heat. Add meat and cook until browned on all sides; remove from pan and set aside. Reduce heat to medium and add onions, green pepper, celery and garlic. Cook until onions are limp. Add ketchup, tomatoes, vinegar, brown sugar and chili powder. Stir in basil, oregano and salt. Simmer, uncovered for about 10 minutes. Return meat to pan and spoon sauce over it. Cover and bake at 325 degrees for about 3 to 4 hours or until meat is tender.