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    Tangy Barbecue Sandwiches

    Tangy Barbecue Sandwiches

    3 cups chopped celery
    1 cup chopped onion
    1 cup ketchup
    1 cup barbecue sauce
    1 cup water
    2 tablespoons 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 boneless chuck roast (3 to 4 pounds), trimmed
    14 to 18 large hamburger buns, split

    In a slow cooker, combine the first 12 ingredients; mix well. Add roast. Cover and cook on high for 6-7 hours or until tender. Remove roast; cool. Shred meat and return to sauce; heat through. Use a slotted spoon to serve on buns. Yield: 14-18 servings.




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