Yield: 8 servings
| Measure | Ingredient |
|---|---|
| 3 pounds | Beef Chuck Roast |
| ½ cup | Chopped onion |
| ½ cup | Chopped Celery |
| ½ cup | Chopped Green Pepper |
| 1 x | Water |
| 1½ cup | Catsup |
| 3 tablespoons | Hot Taco Sauce |
| 2 tablespoons | Brown Sugar |
| 2 tablespoons | Vinegar |
| 2 eaches | Cloves Garlic, Minced |
| 1 each | Bay Leaf |
| 1 teaspoon | Salt |
| 1 teaspoon | Dry Mustard |
| 1 teaspoon | Chili Powder |
| 8 eaches | Hamburger Buns |
Place meat, onion, celery and green pepper in Dutch oven; cover with water. Cover tightly and cook slowly 2½ to 3 hours or until tender. Remove meat; cool, shred and return to cooking liquid. Add catsup, taco sauce, brown sugar, vinegar, garlic, bay leaf, salt, mustard and chili powder. Cook slowly 1 hour. Remove bay leaf; serve on buns.