Mom'S Barbecue Sandwiches

• 3 lb. chuck roast
• 2 stalks celery
• 1 large onion, chopped
• 1 green pepper, chopped
• 2 (8 oz.) cans tomato sauce
• 3/4 c. brown sugar
• 4 Tbsp. white vinegar
• 2 Tbsp. Worcestershire sauce
• 1 1/2 Tbsp. chili powder
• pepper to taste
• 1 1/2 c. reserved broth from meat
• 2 tsp. or more Tabasco sauce

1. Add water and roast.
2. Cook in crock-pot according to cooking directions.
3. Remove roast when done and broth.
4. Reserve 1 1/2 cups broth for cooker.
5. Add onion, celery and green pepper to cooker and saute in a small amount of liquid.
6. Add remaining ingredients and reserved broth.
7. Shred roast with a fork, pulling into small pieces.
8. Add to crock-pot and cook 1 to 1 1/2 hours on simmer. Serve on buns.

chuck roast, stalks celery, onion, green pepper, tomato sauce, brown sugar, white vinegar, worcestershire sauce, chili powder, pepper, reserved broth from meat, tabasco sauce

Taken from www.cookbooks.com/Recipe-Details.aspx?id=650683 (may not work)