2 1/2 lbs. chuck roast
1 onion, diced
1 tsp. parsley
2 tbsp. vinegar
2 tbsp. lemon juice
1/2 c. water
1 tsp. salt
1 c. catsup
3 tbsp. Worcestershire sauce
2 tbsp. brown sugar
1 tbsp. mustard
2 tsp. chili powder
1/2 c. chopped celery (optional)
Pepper to taste

Mix all ingredients (except chuck roast) in blender container. Puree thoroughly. Pour mixture over chuck roast in oven proof pan. Cover with foil and bake for 3 hours at 350 degrees. Shred meat in food processor or simply pull apart with back of fork. Stir thoroughly to mix in sauce. Warm if needed to serve. Can be cooked in crock pot if desired.