3 lbs. chuck roast
1 lg. onion, chopped
2 tbsp. vinegar
2 tbsp. lemon juice
3/4 c. water
1/2 c. chopped celery
2 c. ketchup
3 tbsp. Worcestershire sauce
2 tbsp. brown sugar
1 tbsp. mustard
2 tbsp. chili powder
1 tsp. salt
1/4 tsp. pepper

Trim meat and brown in shortening. Add remaining ingredients. Bring to a boil; reduce heat to low. As soon as meat is tender, approximately 3 hours, use forks and shred or pull meat apart. Continue cooking until meat is very tender. May vary from 3 to 6 hours. Serve on buns. May double or triple this for parties.