beef barbecue

Categories: Meats
Yield: 8 servings

Measure	Ingredient
4 pounds	Chuck roast
1 large	Onion, chopped
½ cup	Celery, chopped
2 tablespoons	Vinegar
2 tablespoons	Brown sugar
3 tablespoons	Worcestershire sauce
4 tablespoons	Lemon juice
1 cup	Catsup
1 teaspoon	Chili powder
1½ cup	Water

Combine all ingredients and pour over meat. Cook at 350o until meat is done. (I usually cook three hours). Shred with 2 forks or put through meat grinder. (I return the meat and sauce back to the oven so the sauce is fully absorbed.) Can be frozen.

Mary M. Smith Y-GRADALE'S GREENE COUNTRIE Towne COOKBOOK, 1986 Greenfield, Ohio pg. 26