A boneless beef chuck roast simmers long and slow in barbecue sauce in a slow cooker until tender, is shredded and served on toasted hamburger buns.

Slow-Cooked Barbecue Sandwiches

3 cups chopped celery

1 cup chopped onion

1 cup tomato ketchup

1 cup commercial barbecue sauce

1 cup water

2 tablespoons vinegar

2 tablespoons Worcestershire sauce

2 tablespoons brown sugar, packed

1 teaspoon chili powder

1 teaspoon salt

1/2 teaspoon ground pepper

1/2 teaspoon garlic powder

1 (3 to 4 pound) boneless chuck roast, trimmed of fat

14 to 18 hamburger buns, split and toasted

1. In a slow cooker or crockpot, combine the first 12 ingredients; mix well. Add roast. Cover and cook on high for 6 to 7 hours or until tender.
2. Remove roast; cool.
3. Shred meat and return to sauce; heat through.
4. Use a slotted spoon to serve on buns.

Makes 14 to 18 servings.