3 lb. beef chuck roast
1 lg. onion
1 stalk celery
1 1/2 qts. water
2 cloves garlic
2 tbsp. vinegar
2 tbsp. brown sugar
1 bay leaf
1 tsp. salt
1 (16 oz.) bottle ketchup
1 tsp. allspice
1/2 tsp. chili powder
1/4 tsp. cayenne
1 tsp. Worcestershire sauce

Cut roast in 1 inch pieces; place in kettle. Add onion, celery, water, garlic; simmer for 4 hours. Cool; skim off fat. Combine 1 1/2 cups broth (from meat cooking), vinegar, brown sugar, bay leaf, ketchup, salt, allspice, chili powder, cayenne, Worcestershire sauce. Simmer 1 hour. Serve on buns, rice, barley or whatever. A great recipe for freezing also.