Barbecued Beef

• 1/2 c. finely chopped celery
• 1 large onion, finely chopped
• 2 Tbsp. cider vinegar
• 2 Tbsp. lemon juice
• 1 1/2 c. catsup
• 3 Tbsp. Worcestershire sauce
• 3 Tbsp. brown sugar
• 1 1/2 tsp. prepared mustard
• 3/4 c. water
• 1 tsp. salt
• 3 to 3 1/2 lb. chuck roast (semi-boneless)

1. Mix all ingredients but the beef together in a medium saucepan and simmer for about 5 minutes, stirring as needed.
2. Cut roast in 2 or 3 pieces for easier turning.
3. Place meat in a single layer in a roasting pan and pour barbecue sauce over it.
4. Cover and bake in preheated 350u0b0 oven for 2 1/2 to 3 hours, turning beef about every 1/2 hour.
5. During the last half hour, remove cover and turn more frequently.
6. Sauce will thicken and meat brown.
7. (Meat should be tender enough to tear apart easily.)
8. Remove from oven and cool enough to handle.
9. Shred meat (using two forks), removing bits of excess fat and bone, if any.
10. Pour off excess fat from sauce and mix sauce with shredded beef.
11. Serve hot in rolls.
12. Makes about 1 quart or enough for about 12 sandwiches.

celery, onion, cider vinegar, lemon juice, catsup, worcestershire sauce, brown sugar, mustard, water, salt, chuck roast

Taken from www.cookbooks.com/Recipe-Details.aspx?id=345395 (may not work)