Texas Barbecued Beef Sandwiches

3 stalks celery, approximately
4 large onions, approximately
3 cups dry red wine
1 (10 1/2 oz) can condensed beef broth
1 (6 oz) can tomato paste
2 tablespoons Worcestershire sauce
2 cups chili sauce
3 lbs boneless chuck steaks, about
12 hoagie rolls, split

1. Finely chop the celery so that you have 2 cups; chop the onions finely to have 2 cups.
2. Mix onion and celery with wine, beef broth concentrate, tomato paste, Worcestershire sauce, and chili sauce until well-blended.
3. Cook mixture in a saucepan for 20 to 25 minutes, then press mixture through a sieve.
4. Cool.
5. Place chuck steak in a shallow pan or glass dish.
6. Pour marinade over top.
7. Turn steak in marinade several times and allow to marinate for 2 hours at room temperature.
8. Drain the steak, reserving the marinade.
9. Place steak on grill 6 inches above gray coals.
10. Grill 30 minutes, brushing with marinade and turning every 5 minutes.
11. Heat the remaining marinade and keep warm.
12. Toast rolls on grill.
13. Cut the beef into paper-thin slices and place on rolls.
14. Spoon hot marinade over meat and replace tops of buns.

Texas does know how do BBq beef! However, chuck steaks... yuk!