3 pounds chuck or pot roast, boneless
     1 1/2 pounds pork roast, boneless
     1 medium onion, finely chopped
     2 carrots, finely chopped
     few stalks celery, finely chopped
     1/4 pound butter
     14 ounces catsup (I often use more)
     1/2 - 1 tsp paprika
     salt and pepper, to taste

     Put roasts in roasting pan or crock pot (if crock pot, add 1 glass water).
     Add vegetables. Cook for a long time (3-4 hours on low heat or 8+ hours in
     the crock pot).

     Take meat out and let cool to  handle. With hands tear apart the
     meat and cut or tear into shred of meat. You can use
     scissors to cut the shreds if you wish, but it usually falls apart nicely just by
     handling it.

     Leave the juice and vegetables in  the pan. Add to the juice: the butter,
     catsup, and more water if needed (approx 1 cup), paprika, and the salt and
     pepper. Put the shredded meat back into the sauce.
     Simmer on low for 1 hour or more until ready to
     serve (on buns).

     Notes: The way I have ALWAYS  made this is in a crock pot. I just put
     the meat and vegetables in the crock pot with a
     glass of water. Then I go to bed and  let it cook
     overnight. The next morning, it's  perfect and ready for the rest of the
     assembly. If  it gets too dry, just add a little more   water.