Barbecue Sandwiches Ingredients
3 cups chopped celery
1 cup chopped onion
1 cup ketchup
1 cup barbecue sauce
1 cup water
2 tablespoons white 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 and cut in half
14 to 18 hamburger buns, split Instructions
In a 5-quart crock pot, combine the first 12 ingredients.
Cover and cook on HIGH for 1 hour.
Reduce heat to LOW and cook 7-8 hours longer or until meat is tender.
Remove roast; cool. Shred meat and return to sauce; heat through.
Using a slotted spoon, fill each bun with about 1/2 cup of meat mixture.
Yield: 14-18 sandwiches
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