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.