Barbecue Beef

• 4 to 5 lb. chuck roast
• 2 small onions, chopped
• 2 Tbsp. vinegar
• 4 Tbsp. brown sugar
• 4 Tbsp. Worcestershire sauce
• 2 tsp. mustard
• 1 c. diced celery
• 1 c. water or red wine (may need to add more)
• 1 large bottle ketchup
• 1 to 2 tsp. lemon juice
• salt and pepper

1. Put roast, onions and celery in a large pan with a little water.
2. Cover and cook slowly until done (meat is falling apart). Don't let dry out.
3. Or put in crock-pot or slow cooker and cook overnight.
4. Drain off most of the juice because it is usually greasy.
5. Cut meat into small pieces or pull apart.
6. Add vinegar, sugar, Worcestershire sauce, mustard, water or wine, ketchup, lemon juice and salt and pepper to taste.
7. Let cook until hot. Taste and you may wish to add additional ketchup, liquid or other seasonings.

chuck roast, onions, vinegar, brown sugar, worcestershire sauce, mustard, celery, water, ketchup, lemon juice, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=347207 (may not work)