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6 lbs. beef chuck roast
1 sm. bunch of celery
3 lg. onions
1 green pepper
1 bottle catsup
3 tbsp. barbecue sauce
3 tbsp. vinegar
1 tsp. Tabasco sauce
2 tbsp. chili powder
2 tbsp. salt
1 tsp. pepper
1-1/2 c. water

Cut meat in chunks and chop vegetables. Mix all together with liquids in large pot and bring to boil. Cover and simmer 6 hours. When done, pick out any fat and bones from the meat. It should be a nice consistency for sandwiches.