Patsy's Best Barbeque Beef

Ingredients

• 1 bunch celery, chopped
• 3 large onions, chopped
• 1 medium green bell pepper, chopped
• 1 1/4 cups ketchup
• 1/2 cup water
• 3 tablespoons barbeque sauce
• 3 tablespoons cider vinegar
• 1/8 teaspoon hot pepper sauce
• 2 teaspoons chili powder
• 2 tablespoons salt
• 1 teaspoon pepper
• 6 pounds boneless beef chuck roast, trimmed and chopped

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Chop the celery, onions and green bell pepper if needed, then spread them in the bottom of a 6-quart slow cooker.

2. Cut the beef chuck into bite-size chunks, trimming any gristle, and add it to the slow cooker. Sprinkle with the salt, pepper and chili powder and toss to coat.

3. In a bowl, whisk together the ketchup, water, barbeque sauce, cider vinegar and hot pepper sauce, then pour over the beef and vegetables.

4. Cover and cook on low for 12 hours, until the beef is fork-tender and has reached at least 145°F (63°C) in the thickest pieces.

5. Skim any excess fat from the surface. Shred the beef with two forks and stir it back into the sauce until evenly coated.

6. Taste and adjust the salt and pepper if needed, then serve hot.