6 lb. rump roast
1 stalk celery, chopped
3 lg. onions, chopped
1 green pepper, chopped
1 lg. bottle catsup
3 tbsp. barbecue sauce
3 tbsp. vinegar
1 tsp. Tabasco sauce
2 tbsp. chili powder
2 tbsp. salt
1 tsp. pepper
1 1/2 to 2 c. water

Remove bone and fat from roast. Cut into chunks. Put in roaster or Dutch oven. Add remaining ingredients mixed over meat. Cover and bake at 300 degrees for 6 hours. Shred meat with 2 forks. Serve on buns.