Barbecued Beef For Buns - cooking recipe

Ingredients

4 lb. pot roast
10 1/2 oz. tomato soup
14 oz. catsup
1 c. water
2 Tbsp. lemon juice
2 Tbsp. Worcestershire sauce
1/2 tsp. dry mustard
1 medium onion, chopped
1/2 c. chopped celery
4 bay leaves
salt
pepper

Preparation

Cook the meat long and slow until tender; cool.
Remove fat and bone; shred the meat.
Skim most of the grease off the broth. Return the meat to pan.
Combine the remaining ingredients and simmer a half hour.
Add to shredded meat and simmer another hour. This makes about 20 sandwiches.
It freezes real well, so you can double the recipe.