6 lbs. chuck roast (any beef roast)
1 stalk celery
3 lg. onions
1 lg. green pepper
1 regular size ketchup (14 oz.)
3 tbsp. barbecue sauce (Heinz, Kraft, etc.)
3 tbsp. vinegar
1 tsp. Tabasco sauce
1 tsp. pepper
1 tbsp. salt
1 1/2 c. water

Chop vegetables and mix with other ingredients, except meat. Place roast in roaster and cover with sauce mixture. Cover and roast 6 hours at 300 degrees. Cut meat up by stirring thoroughly with fork. Remove any fat or bones and mix sauce through. Serve hot on rolls or buns.

Making a day ahead of serving enhances flavor. Serves 12.