Title: Tangy Barbecue Sandwiches
Categories: Beef Sandwich Taste
Yield: 14 Servings

3	c	Celery; chopped
1	c	Onion; chopped
1	c	Ketchup
1	c	Barbecue sauce
1	c	Water
2	tb	Vinegar
2	tb	Worcestershire sauce
2	tb	Brown sugar
1	ts	Chili powder
1	ts	Salt
1/2	ts	Pepper
1/2	ts	Garlic powder
1		Boneless chuck roast (3 to 4 pounds), trimmed
14		14-18 hamburger buns; split

In a slow cooker, combine the first 12 ingredients; mix well. Add roast. Cover and cook on high for 6-7 hours or until tender. Remove roast; cool. Shred meat and return to sauce; heat through. Use a slotted spoon to serve on buns. Yield: 14-18 servings.

NOTES : "Since I prepare the beef for these robust sandwiches in the slow cooker, it's easy to fix a meal for a hungry bunch. The savory homemade sauce assures I come home with no leftovers." Submitted by Debbi Smith, Crossett, Arkansas. Posted to MM-Recipes Digest V4 #1 by crmcbride@juno.com (Caroline R McBride) on Jul 14, 1997

Recipe by: Taste of Home, June/July, 1997

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