Title: Beef Barbecue
Categories: Meat Blank
Yield: 8 Servings

4	lb	Chuck roast
1	lg	Onion, chopped
1/2	c	Celery, chopped
2	tb	Vinegar
2	tb	Brown sugar
3	tb	Worcestershire sauce
4	tb	Lemon juice
1	c	Catsup
1	ts	Chili powder
1 1/2	c	Water

Combine all ingredients and pour over meat. Cook at 350o until meat is done. (I usually cook three hours). Shred with 2 forks or put through meat grinder. (I return the meat and sauce back to the oven so the sauce is fully absorbed.) Can be frozen.

Mary M. Smith Y-GRADALE'S GREENE COUNTRIE Towne COOKBOOK, 1986 Greenfield, Ohio pg. 26

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