Title: Tangy Barbecue Sandwiches
Categories: Beef, Sandwiches, Taste of ho
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 Hamburger buns; split (up to
-18)

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.
Recipe by: Taste of Home, June/July, 1997 Posted to MC-Recipe Digest V1
#688 by NGavlak@aol.com on Jul 23, 1997