1 (2 1/2 to 3 lb.) chuck roast
1 lg. onion
1/2 c. celery, diced
2 tbsp. vinegar
1 c. catsup
3 tbsp. Worcestershire sauce
1 tsp. chili powder
1 1/2 c. water
4 tbsp. lemon juice
Salt & pepper to taste

Place roast in roaster or baking dish. Put onion and celery on top. Combine remaining ingredients except salt and pepper. Pour over meat. Bake at 350 degrees until beef is tender and will shred. Remove meat from dish; remove fat and bones. Shred with 2 forks while meat is hot. Place shredded meat back into sauce. Season with salt and pepper. Water may be added if mixture is too dry. This barbecue beef can be frozen. Yields 20 to 25 servings.