3 lb top round roast
2 tbs olive oil
2 onions, chopped
2 tbs cider vinegar
1 tbs brown sugar
1 tsp celery seeds
1 cup ketchup
1 tbs Worcestershire sauce
1/2 cups hot water
1 tsp dry mustard
1 tsp salt
1 tsp red pepper
Roast meat in Dutch oven for 2 hours. Remove meat, but keep drippings in oven. Sauté onion in drippings
and olive oil until clear. Add rest of Ingredients and simmer. Shred roast and add to sauce. Mix well. Cover and cook, covered 1/2 hour. Serve spooned into buns.
