2 lb. beef roast

2 large green peppers, sliced

6 ribs of celery, julienned

2 large onions, sliced

1 large can mushroom pieces

1 env. onion soup mix

1 cup lemon-lime soda

1 bottle hickory-smoked bbq sauce

1 can stewed tomatoes

1 tablespoon Worchestershire sauce

1 cup water

1 tsp each: garlic powder, parsley flakes, oregano, basil, dillweed

2 Bay leaves

Salt and pepper to taste

In a slow-cooker, comgine all ingredients and cook on low for 6 hours.

Remove meat and shread, return to vegetable mix
Serve over bed of rice in individual plates.