3 pounds chuck roast or round steak
vegetable oil
1 p choppe onion
12 p choppe celery
2 ps beef b oth or bouillion
sauce:
1 1/2 ps beef b oth reserved from roast
1 ove garlic minced
1 aspoon salt
34 aspoon salt
4 blespoons brown sugar
2 blespoons vinegar
1 aspoon dry mustard
12 aspoon chili powder
3 ops tabasc sauce
1 bay lea f
14 aspoon paprika
14 aspoon garlic powder
1 aspoon worcestershire sauce
potato rolls or buns
Procedures
Brown beef in hot oil on both sides, adding onion and celery at the last minute. Combine beef, vegetables and broth in a Dutch oven or crockpot. Simmer, covered, for 3-4 hours or until tender. Cool; shred beef, separating into strands. Drain vegetables. Combine with beef. Reserve broth; skim off any fat.
To make sauce: Mix broth, beef, vegetables, garlic, salt, catsup, brown sugar, vinegar, mustard, chili powder, tabasco, bay leaf, paprika, garlic powder, and worcestershire sauce. Simmer until heated thoroughly. Remove bay leaf.
