6 lb. roast
2 green peppers, lg.
2 stalks celery (lg. cut piece)
1/2 bottle catsup
Salt and pepper
2 carrots, quartered
1/2 bag frozen onions
1/2 bottle barbecue sauce
3/4 - 1 c. water

Cook covered 6 hours at 325 degrees. Break up meat and take out bone after a few hours. Stir occasionally. If dry, add more water or catsup or barbecue sauce. Drain grease if necessary. When done, vegetables cannot be seen. Makes 24 servings.