Tangy Roast Beef Sandwhiches

1 boneless chuck roast
1 cup water
1/4 chopped onion
1/4 chopped celery
1 tbsp. butter
1/3 cup ketchup
3 tbsp. lemon juice
1 tbsp. brown sugar
2 tsp. red wine vinegar
1-1/2 tsp. Worcestershire sauce
1/8 tsp. salt
1/8 tsp. pepper
3 sandwhich buns, split

1. Place the roast in a 1-1/2 qt. slow cooker; add water. Cover and cook on high for 3 hours or until meat is tender. Remove roast; set aside 1/3 cup cooking juices. Shred meat with two forks and return to slow cooker.
2. In a small skillet, saute onion and celery in butter. Stir in the ketchup, lemon juice, brown sugar, vinegar, Worcestershire sauce, salt pepper and reserved cooking juices. Add to slow cooker. Cook on low for 2-3 hours or until heated through and flavors are well blended.

Serves 3