Ingredients 3 pound beef, chuck roast or round steak 1 vegetable oil 1 cup onion, chopped 1/2 cup celery, chopped 2 cup beef broth 1 each garlic, clove, minced 1 teaspoon salt 3/4 cup ketchup 4 tablespoon sugar, brown 2 tablespoon vinegar 1 teaspoon mustard, dry 1/2 teaspoon chili powder 3 each hot pepper sauce, drops 1 each bay leaf 1/4 teaspoon paprika 1/4 teaspoon garlic powder 1 teaspoon worcestershire sauce Directions: In a dutch oven, brown beef in oil on both sides. Add onion and celery when meat is almost browned. Add broth; cover and simmer 3-4 hours or until meat is tender. Remove meat; cool and shred. Drain vegetables, reserving 1-1/2 cups broth. Skim off any fat. Return the meat, vegetables and broth to dutch oven; add the remaining ingredients. Simmer until heated through. (Keeps well in a slow cooker on Low heat.) Remove bay leaf before serving. YIELD: 8 servings