Tangy Barbecue Sandwiches

• 3 cups chopped celery
• 1 cup chopped onion
• 1 cup ketchup
• 1 cup barbecue sauce
• 1 cup water
• 2 tablespoons white vinegar
• 2 tablespoons Worcestershire sauce
• 2 tablespoons brown sugar
• 1 teaspoon chili powder
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 teaspoon garlic powder
• 1 boneless beef chuck roast (3 to 4 pounds), trimmed and cut in half
• 18 hamburger buns, split

1. In a 5-qt. slow cooker, combine the first 12 ingredients. Add roast. Cover and cook on high for 1 hour. Reduce heat to low and cook 6-8 hours longer or until meat is tender.
2. Remove roast; cool. Shred meat and return to sauce; heat through. Using a slotted spoon, fill each bun with about 1/2 cup of meat mixture.

celery, onion, ketchup, barbecue sauce, water, white vinegar, worcestershire sauce, brown sugar, chili powder, salt, pepper, garlic, chuck roast, buns

Taken from www.tasteofhome.com/recipes/tangy-barbecue-sandwiches/ (may not work)