"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali
3 lb Arm Chuck Roast 2 C Ketchup 1 C Dry Vermouth 1/2 C Vinegar 1/2 C Water 3 C Celery, chopped small Onion, chopped 2 T Brown Sugar 2 T Worcestershire Sauce 1 tsp Dry Mustard 1/4 tsp Chili Powder dash Salt
Trim fat from meat; place in a deep casserole dish. Combine remaining ingredients and pour over meat. Cover and bake at 300º for 3 1/2 to 4 hours. Shred beef with two forks, picking out any leftover fat. Serve on buns. Freezes well.
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