2 1/2 to 3 lbs. chuck roast or top round
1/2 c. diced celery
1 onion, chopped
2 tbsp. vinegar
2 tbsp. brown sugar
4 tbsp. lemon juice
1 c. catsup
3 tbsp. Worcestershire sauce
1 tsp. chili powder (scant)
1 1/2 c. water

Put beef in roasting pan. Add celery and onions. Combine remaining ingredients.

Pour over roast and cover. Bake at 350 degrees for 3 to 4 hours until tender. Remove meat, take fat and bone off. Shred meat with fork while hot. Add juice to meat. You can make 1 1/2 times the sauce for juicier barbecue. Freezes well.