3 lb. arm roast
1 lg. onion, thinly sliced
1/4 c. brown sugar
1/2 tsp. paprika
1/2 c. diced celery
1/2 c. water
1 1/2-2 c. catsup
1/4 c. vinegar
1/2 tsp. pepper
1/2 tsp. ground mustard
1 tbsp. Worcestershire sauce

Cook roast on top of stove in salted water 2 hours or until tender. Cool, shred meat into 1 inch pieces. Add rest of ingredients to meat. Cook 1 1/2 hours or until celery is transparent. Serve on buns.