Tangy Barbecue Sandwiches
3 cups chopped celery, optional
1 cup chopped onion
1 cup ketchup
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 boneless chuck roast (3 to 4 pounds), trimmed
14 to 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 to 18 servings
