Shredded Beef Sandwiches

3-lb. chuck roast or round steak
2 T. oil
1 cup chopped onions
1/2 c. cliced celery
2 cups beef broth or bouillon
1 garlic clove
1 t. salt
3/4 c. ketchup
4 T. brown sugar
2 T. vinegar
1 t. dry mustard
1/2 t. chili powder
1 bay leaf
1/4 t. paprika
1/4 t. garlic powder
1 t. worcestershire sauce

1. Brown both sides of meat in oil. Add onions and celery and saute briefly. Transfer to slow cooker. Add broth or bouillon.
2. Cover. Cook on low for 6-8 hours or until tender. Remove meat from cooker and cool. Shred beef.
3. Remove vegetables from cooker and drain, reserving 1 1/2 cups of broth. Combine vegetables and meat.
4. Return shredded meat and vegetables to cooker. Add broth and remaining ingredients and combine well.
5. Cover. Cook on high for 1 hour. Remove bay leaf.

8 servings