1/2 c. chopped celery
4 tbsp. butter
1 can condensed chicken gumbo soup, undiluted
4 c. catsup
1/2 c. chopped green pepper
1 can condensed cream of onion soup, undiluted
4 (2 1/2 to 3 lb.) chuck roasts
2 tbsp. vinegar

Cook vegetables in butter until tender. Add catsup, soups and vinegar. Simmer.

Cut chuck roasts into cubes, removing excess fat. Put raw meat into crock pot and add vegetable mixture. Cook on low setting 8 to 10 hours. (Meat cooks way down and is very filling.)

Serve with buns directly from crock pot.