Recipe for Tangy Barbecue Sandwiches


    Tangy Barbecue Sandwiches

    3 cups chopped celery
    1 cup chopped onion
    1 cup catsup
    1 cup barbecue sauce
    1 cup water
    2 tablespoons 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 (3 to 4 pound) boneless chuck
        roast, trimmed
    14 to 18 hamburger buns, split

    In a crockpot, combine the first 12 ingredients; mix well. Add roast. Cover and cook on HIGH for 6 to 7 hours or until tender.

    Remove roast; cool. Shred meat and return to sauce; heat through. Use a slotted spoon to serve on buns.