4 lb. chuck or rump roast
1 stalk celery, chopped
1 lg. onion, chopped
1 green pepper, chopped
1 1/2 c. catsup
2 tbsp. chili powder
1/2 c. barbecue sauce
3 tbsp. vinegar
1 1/2 tsp. salt
1 tsp. pepper
1 1/2 c. water

Trim fat from meat and place in roasting pan. Combine all ingredients and pour over meat. Cover tightly and place in 350 degree oven. Roast 4 hours or until fork tender. Remove beef from pan, discard any bones. Shred meat with two forks, return meat to sauce, stir and keep warm. Serve on bun of choice.