Shredded Beef Barbecue

This is so tender and tangy/sweet. Great served with coleslaw

• Ready In: 6 hrs 15 mins
• Serves: 6-8

Ingredients

• 3 -5  lbs  chuck roast
• 1  onion, chopped
• 1 1⁄2 quarts water
• 1  stalk celery, chopped
• 2  garlic cloves, minced
• 1 1⁄2 cups catsup
• 2  tablespoons brown sugar
• 3  tablespoons cider vinegar
• 1⁄2-1  teaspoon allspice (to taste)
• 2  tablespoons soy sauce
• 1 1⁄2 teaspoons dry mustard
• 1⁄2 teaspoon chili powder
• 4 -5  dashes  hot sauce
• 2  teaspoons Worcestershire sauce
• 1  bay leaf
• 1⁄2 teaspoon  garlic salt
• 1  teaspoon salt

Directions

1. Place roast, onions, celery, garlic and water in a large pot. Bring to a boil then cover and turn down to low heat and simmer the roast for at least 4 hours (the roast should fall apart when you press with a fork).
2. Remove from liquid, saving about 1 cup of liquid, and cool slightly. Shred roast and add to the remaining liquid. Add all remaining ingredients and cook uncovered for 1 hour.
3. Serve on buns with coleslaw.