Tangy Barbecue Sandwiches - cooking recipe

Ingredients

3 cups celery, chopped (I dice this pretty fine, as I'm not a big fan of celery and don't want to find recognizeable chunks )
1 cup onion, chopped
1 cup ketchup
1 cup barbecue sauce
2 tablespoons Worcestershire sauce
2 tablespoons brown sugar
1 teaspoon chili powder
1 teaspoon salt (I usually omit this)
1/2 teaspoon pepper
1/2 teaspoon garlic powder (I usually just throw in a healthy spoonful of the jarred minced garlic)
3 -4 lbs boneless chuck roast (trim any visible fat off first, to avoid having it liquified in your sandwich later)
14 -18 hamburger buns
pickle (optional)

Preparation

Combine all ingredients except roast, buns, and pickles in crock pot. Mix well.
Add roast. Roll the roast around to coat with the other ingredients.
Cover. Cook on Low 8-10 hours.
Remove roast. Cool enough to shred meat with two forks. Depending on the direction of the grain of the meat, you may want to cut into smaller pieces with a knife before shredding. The last time I made this, I had very long shreds of meat that didn't stay on the bun very well when I bit into it, because the grain ran weird on the roast, and I just shredded it anyway.
Return meat to sauce. Heat well.
Serve on buns with pickles, if desired.