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5-6 lbs. chuck roast, cubed
1 stalk celery, diced
3 small onions, diced
1 green pepper, diced
1 small bottle ketchup
3 Tbs vinegar
1 tsp. chili powder
2 tsp. salt
1 tsp. pepper
1 1/2 C cold water
Place all of the ingredients in a large pot with a tight lid. Cook on stove over low heat for 6 hours. Shred
meat with back of spoon.
Serve on hard rolls.
**note: You can also cook this in the oven, in a roasting pan, 6 hours at 350 degrees, if you prefer.
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