Recipe - Tangy Barbecue Sandwiches

3 cup Celery; chopped
1 cup Onion; chopped
1 cup Ketchup
1 cup Barbecue sauce
1 cup Water
2 tablespoon Vinegar
2 tablespoon Worcestershire sauce
2 tablespoon Brown sugar
1 teaspoon Chili powder
1 teaspoon Salt
One half teaspoon Pepper
One half teaspoon Garlic powder
1 Boneless chuck roast (3 to 4
pounds), trimmed
14 Hamburger buns; split (up to
18)

In a slow cooker, combine the first 12 ingredients; mix well. Add roast.
Cover and cook on high for 67 hours or until tender. Remove roast; cool.
Shred meat and return to sauce; heat through. Use a slotted spoon to serve
on buns. Yield: 1418 servings.

NOTES : "Since I prepare the beef for these robust sandwiches in the slow
cooker, it's easy to fix a meal for a hungry bunch. The savory homemade
sauce assures I come home with no leftovers." Submitted by Debbi Smith,
Crossett, Arkansas.
Recipe by: Taste of Home, June/July, 1997 Posted to MCRecipe Digest V1
#688 by NGavlak@aol.com on Jul 23, 1997