3 cups chopped celery
1 cup chopped onion
1 cup ketchup
1 cup barbecue sauce
1 cup water
2 Tbsp. vinegar
2 Tbsp. Worcestershire sauce
2 Tbsp. brown sugar
1 tsp. chili powder
1 tsp. salt
1/2 tsp. black pepper
1/2 tsp. garlic powder
1 (3-4 lbs.) boneless chuck roast
In a slow cooker, combine all ingredients except the roast; mix well. Add roast. Cover and cook on high for 6-7 hours until tender. Remove roast; cool. Shred meat and return to sauce; heat through. Use a slotted spoon to serve on buns.