You can also use a crock pot, instead of cooking on the stove, and cook on low for 2-3 hours.
1 boneless angus beef chuck roast (3 lbs.)
1 medium onion, chopped
1/2 c. chopped celery
water
1-1/2 c. ketchup
1/4 c. packed brown sugar
1/4 c. vinegar
2 Tbls. ground mustard
2 t. salt
2 t. Worcestershire sauce
1 t. chili powder
1/2 t. paprika
1/2 t. garlic salt
few drops hot pepper sauce
whole wheat hamburger buns or bun toppers
Place beef, onion and celery in a Dutch oven; add water to almost cover meat. Bring to a boil; reduce heat. Cover and simmer for 3 hours or longer until meat is tender. Remove meat; strain and reserve cooking liquid.
Trim and shred meat. Add 2 cups of strained cooking liquid (save remaining cooking liquid) and chill.
Skim and discard fat; return meat to Dutch oven. Add ketchup, brown sugar, vinegar and seasonings. Cover and simmer for 1 hour, stirring occasionally. If mixture becomes too thick, add additional reserved cooking liquid.
Serve on hamburger buns.