6 lbs. chuck roast
1 bunch celery chopped
3 large onions chopped
1 green pepper chopped
1 (14 oz.) ketchup
2 tbsp. barbecue sauce
3 tbsp. vinegar
1 tsp. Tabasco sauce
2 tbsp. chili powder
2 tbsp. salt
1 tsp. pepper
1 1/2 c. water

Mix together in large 4 quart roaster. Cover and bake 5 to 6 hours. After baked, shred meat with fork. Set oven at 300 to 325 degrees. Serves 12 servings.