Title: Beef Barbecue
Categories: Meats
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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini