3 pounds beef chuck roast or round steak

Vegetable oil 1 cup chopped onion

1/2 cup chopped celery

2 cups beef broth or bouillon

1 clove garlic -- minced

1 teaspoon salt

3/4 cup ketchup

4 tablespoons brown sugar

2 tablespoons vinegar

1 teaspoon dry mustard

1/2 teaspoon chili powder

3 drops hot pepper sauce

1 bay leaf

1/4 teaspoon paprika

1/4 teaspoon garlic powder

1 teaspoon Worcestershire sauce

"This recipe is a standby we've fed to many a branding crew. It's hearty and filling - important requirements when you're feeding a bunch of cowboys!" - Betty Sitzman 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. This keeps well in a slow cooker on low heat. Remove bay leaf before serving. From: "Prize-Winning Beef" Recipe booklet.