Ingredients
3 cups chopped celery1 cup chopped onion1 cup ketchup1 cup barbecue sauce1 cup water2 tablespoons white vinegar2 tablespoons Worcestershire sauce2 tablespoons brown sugar1 teaspoon chili powder1 teaspoon salt1/2 teaspoon pepper1/2 teaspoon garlic powder1 boneless beef chuck roast (3 to 4 pounds), trimmed and cut in half18 hamburger buns, split
Preparation
In a 5-qt. slow cooker, combine the first 12 ingredients. Add roast. Cover and cook on high for 1 hour. Reduce heat to low and cook 6-8 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.
