4 to 5 lb. rump or sirloin tip roast
2 tbsp. shortening
2 tsp. ginger
1 tbsp. vinegar
12 oz. beer
2/3 c. onion, chopped
1 tsp. salt
1 tbsp. cinnamon
2 tbsp. sugar
1 1/2 c. beef stock
1 c. tomato sauce
1 lg. bay leaf
Garlic to taste

Brown meat on all sides in fat in Dutch oven. Combine all remaining ingredients and pour over meat. Cover. Simmer for 3 hours or until meat is tender. Thicken gravy with flour if desired. Sliced mushrooms may be added to the gravy. Serve with hot noodles or dumplings.

Makes 8-10 servings.