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