4-5 lb. English cut roast
1 stalk celery, chopped
3 sm. onions, chopped
1 green pepper, chopped
1 sm. bottle ketchup
3 tbsp. barbecue sauce
3 tbsp. vinegar
1 tbsp. salt
1 tsp. pepper
1 1/2 c. water
1/2 c. brown sugar
12 oz. bottle beer

Brown roast; add celery, onions, and green pepper. Then mix in ketchup, barbecue sauce, vinegar, salt, pepper, water, brown sugar, and beer. Simmer 4-5 hours covered until soft. Remove meat from broth and shred using 2 forks; remove any fat when you see it. Refrigerate meat and broth separately overnight. Remove the hardened grease from the broth. Reheat meat in broth and serve on hard rolls. Can also be served over noodles.