1 (3 lb.) chuck roast
1 lg. onion, chopped
2 cloves garlic
1 tsp. salt
2 c. catsup
2 tbsp. packed brown sugar
1 tsp. Worcestershire
1/4 tsp. garlic salt
1/4 tsp. paprika
2 tbsp. vinegar
1 tsp. allspice
1 tsp. dry mustard
3 drops hot sauce
1 bay leaf
1 stalk celery
1 lg. green pepper

Place roast, onion, celery, green pepper and garlic in large kettle. Add 1 1/2 quarts water. Cover and bring to a boil. Reduce heat, cook for 4 hours. Remove roast reserving 1 1/2 cups broth. Cool shredded roast. Return to reserved broth. Stir in remaining ingredients. Cook uncovered for 1 hour. Add water as needed. Serve on hard rolls.