3 lbs. chuck roast or round steak
Vegetable oil
1/2 c. chopped celery
2 c. beef broth

SAUCE:

1 1/2 c. beef broth (reserved)
1 clove garlic, minced
1 tsp. salt
3/4 c. catsup
4 tbsp. brown sugar
2 tbsp. vinegar
1 tsp. dry mustard
1/2 tsp. chili powder
3 drops Tabasco
1 bay leaf
1/4 tsp. paprika
1/4 tsp. garlic powder
1 tsp. Worcestershire sauce

Brown beef in hot oil, on both sides adding onion and celery at last minute. Combine beef, vegetables and broth in covered Dutch oven or crock pot. Simmer and covered 3 to 4 hours, or until tender. Cool, shred beef, separate into strands. Drain vegetables, combine with beef. RESERVE BROTH, skim off any fat. To make sauce, mix beef, vegetables, reserved 1 1/2 cups of beef broth, garlic, salt, catsup, brown sugar, vinegar, mustard and chili powder, Tabasco sauce, bay leaf, paprika, garlic powder, Worcestershire sauce. Simmer all ingredients until heated thoroughly. Remove bay leaf. this mixture keeps well in crock pot on low heat. Serve with potatoes, rolls or beans.