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1 (3 to 4 lb.) rump roast
2 stalks celery
1 large onion
1 large can sliced mushrooms
1 (8 oz.) can tomatoes
2 c. water
1 c. catsup
2 tsp. steak sauce

Combine all ingredients except catsup and steak sauce
and cook until meat is very tender. Remove beef from broth.
Scrape all fat from meat and with sharp knife, shred beef into
thin pieces. Add to broth. Add catsup and steak sauce. Serve
on hoagie buns or hard rolls.

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