Barbecue Beef

• 3 lb. chuck roast
• 1 1/2 qt. water
• 2 c. chopped onions
• 1 1/4 c. chopped green pepper
• 1 c. chopped celery
• 3 cloves garlic, minced
• 2 c. catsup
• 2 Tbsp. brown sugar
• 1 tsp. salt
• 1/2 tsp. garlic salt
• 1/2 tsp. chili powder
• 1 bay leaf
• 3 to 4 dashes hot sauce
• 2 Tbsp. Worcestershire sauce
• 1 tsp. dry mustard
• 1 tsp. paprika

1. Add water, onions, green pepper, celery and garlic to chuck roast.
2. Cook over low heat 4 hours.
3. Drain liquid, reserving 1 1/2 cups of broth.
4. Shred meat and return to pot.
5. Add reserved broth, catsup and next 9 ingredients.
6. Stir well.
7. Bring to a boil. Cover, reduce heat and simmer 30 minutes.
8. Uncover and simmer another 30 minutes.
9. Remove bay leaf.
10. Serve.

chuck roast, water, onions, green pepper, celery, garlic, catsup, brown sugar, salt, garlic salt, chili powder, bay leaf, hot sauce, worcestershire sauce, dry mustard, paprika

Taken from www.cookbooks.com/Recipe-Details.aspx?id=631595 (may not work)