5 lbs. roast beef, pork, or venison
1 med. onion, chopped
1/2 c. celery, chopped
2 tbsp. butter
1 1/2 tbsp. Worcestershire sauce
1/2 c. lemon juice
2 tbsp. vinegar
1 tbsp. honey or 2 tbsp. brown sugar
1 c. catsup
1/2 c. broth from meat
Salt and pepper to taste

Simmer meat in large pot of water for 4 hours or in crock pot on low for 8 hours. Tear or shred into small pieces. Saute onion and celery in butter in a Dutch oven. Add remaining ingredients; bring to a boil. Simmer 15 minutes; add meat and heat through. Best if made day before and reheated before serving. Serves 20.