6 lb. shoulder or round roast, cut about 2 inches thick
3-4 stalks celery
2 lg. onions, chopped
3 tbsp. barbecue sauce
1 tbsp. salt
1 1/2 c. water
1/2 tsp. Tabasco
1 tbsp. sugar
1 green pepper
1 (14 oz.) bottle ketchup
1 tbsp. vinegar
1 tsp. pepper
1 beef bouillon cube
1 tbsp. chili sauce

Clean beef, cutting out all grizzle and fat. Cut in about 5 or 6 large pieces. Place in roasting pan.

Combine all ingredients above in pan on top of stove and bring to boiling point. After all ingredients are boiling, take off stove and pour over beef in roaster. Cover roaster with lid and roast at 300 degrees for 5-6 hours.

Occasionally look at meat and if more water is needed, add a small amount. Beef will break with a fork when done and will look like barbecue. Serve on a semi- hard roll. Serves 20-25.