Tangy Barbecue Sandwiches

Tangy Barbecue Sandwiches

• 3 cups chopped celery
• 1 cup chopped onion
• 1 cup catsup
• 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 (3 to 4 pound) boneless chuck
• roast, trimmed
• 14 to 18 hamburger buns, split

• In a crockpot, combine the first 12 ingredients; mix well. Add roast. 
• Cover and cook on HIGH for 6 to 7 hours or until tender.
• Remove roast; cool. 
• Shred meat and return to sauce; heat through. 
• Use a slotted spoon to serve on buns.