4-5 lb. chuck roast
1 tsp. salt
1 tsp. chili powder
1 tsp. celery seed
1/4 c. vinegar
1/4 c. brown sugar
1/4 c. Worcestershire sauce
1 c. ketchup
2 c. water
1 (8 oz.) can tomato sauce
1 onion, chopped
1 lemon, sliced

Place roast in large pan. Mix all ingredients except lemon and onion and pour over meat. Then add lemon and onion. Cover and cook slowly, 3 to 4 hours. Shred meat using 2 forks. Return meat to sauce. Serve on rolls. Serve 12.