Potluck and Buffet Recipes

Barbecue Sandwiches

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

In a 5-quart crock pot, combine the first 12 ingredients. Add roast. 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.

Yields 14-18 sandwiches