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Tangy Barbecue Sandwiches

3 cups chopped celery
1 cup chopped onion
1 cup ketchup
1 cup barbecue sauce
1 cup water
2 tablespoons white 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 and cut in half

Printed from tasteofhome.com Sep 7, 2008

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Tangy Barbecue Sandwiches cont.

14 to 18 hamburger buns, split

In a 5-qt. slow cooker, combine the first 12 ingredients. Add roast.
Cover and cook on high for 1 hour. Reduce heat to low and cook 7-8
hours longer or until meat is tender. Remove roast; cool. Shred
meat and return to sauce; heat through. Using a slotted spoon, fill
each bun with about 1/2 cup of meat mixture.

Yield: 14-18 servings.