Barbequed Beef on Buns – Sarah P, Wausau

1 boneless beef chuck roast (3 pounds)
1 medium onion, chopped
½ cup chopped celery
Water
1 ½ c ketchup
¼ cup packed brown sugar
¼ cup vinegar
2 tbsp dry mustard
2 tsp salt
2 tsp Worcestershire sauce
1 tsp chili powder
½ tsp paprika
½ tsp garlic salt
Few drops hot pepper sauce
Hamburger buns

 Place beef, onion & celery in a Dutch oven; add water to almost cover meat.  Bring to a boil; reduce heat.  Cover & simmer for 2 ½ to 3 hours or until meat is tender.  Remove meat; strain & reserve cooking liquid.  Trim & shred meat; return to Dutch oven.  Add 2 cups of strained cooking liquid (saver remaining cooking liquid) & chill.  Skim & discard fat.  Add ketchup, brown sugar, vinegar & seasonings.  Cover & simmer for 1 hour, stirring occasionally.  If mixture becomes too thick, add additional reserved cooking liquid.  Serve on hamburger buns.  Yield 15-20 servings.

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