Worm Meat(Shredded Barbecue Beef)

• 3 lb. or larger chuck roast
• 1 large onion, chopped
• 1 stalk celery, chopped
• 1 large green pepper, chopped
• 1 1/2 qt. water
• 2 clove garlic
• 1 tsp. salt
• 1 (16 to 20 oz.) bottle ketchup (plain or tangy)
• 2 Tbsp. brown sugar
• 2 Tbsp. vinegar
• 1 tsp. allspice
• 1 tsp. dry mustard
• 1/2 tsp. chili powder
• 2 to 3 drops Tabasco sauce
• 1 bay leaf
• 1/4 tsp. garlic powder
• 1/4 tsp. paprika

1. Place roast and vegetables in a large, heavy pot.
2. Cover with water.
3. Cook, covered, for 4 hours. Remove meat, cool and shred with a fork.
4. Return meat to 1 1/2 cups of the broth. Add remaining ingredients. Slowly boil, uncovered, for 1 hour. Additional broth may be added, if needed.
5. When done, mixture should be of spreading consistency.
6. Serve on either noodles or rolls.
7. Serves 10 to 12.

chuck roast, onion, celery, green pepper, water, clove garlic, salt, ketchup, brown sugar, vinegar, allspice, dry mustard, chili powder, tabasco sauce, bay leaf, garlic powder, paprika

Taken from www.cookbooks.com/Recipe-Details.aspx?id=675799 (may not work)