Tangy Barbecue Sandwiches

3 cups chopped celery
1 cup chopped onion
1 cup ketchup
1 cup barbecue sauce
1 cup water
2 tablespoons vinegar
2 tablespoons Worchestershire sauce
2 tablespoons brown sugar
1 teaspoon chili powder
1 teaspoon salt
0.5 teaspoon pepper
0.5 teaspoon garlic powder
1 boneless chuck roast (3-4 pounds), trimmed
14 to 18 hamburger buns, split

In a slow cooker, combine the first 12 ingredients; mix well. Add roast.  Cover and cook on high for 6-7 hours or until tender.  Remove roast; cool.  Shred meat and return to sauce; heat through.  Use a slotted spoon to serve on buns.  Yield: 14-18 servings.

from Olive Harwood