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COUNT'S CHUCK WAGON POT ROAST 
1 chuck roast (about 3 lbs.), cut into chunks
1/4 tsp. garlic powder
1 chopped onion
2 (8 oz.) cans tomato sauce
1/2 c. brown sugar
6 tbsp. cider vinegar
2 tbsp. prepared mustard
2 tbsp. Worcestershire sauce
1 tsp. salt
1/4 tsp. pepper

Brown beef in Dutch oven in 1/4 cup oil. Remove and saute onion with garlic. Stir in tomato sauce, sugar, vinegar, mustard, Worcestershire sauce, salt and pepper. Bring to boil. Reduce heat and add beef and cover. Simmer 2 hours. Add chili dumplings, cover and simmer 30 minutes.

CHILI DUMPLINGS:

3/4 c. milk
2 tbsp. vegetable oil
3/4 c. flour
1/2 c. cornmeal
1 tsp. chili powder
1/2 tsp. salt

Combine milk and oil. Stir in flour, cornmeal, chili powder and salt. Stir until moist. Drop into Dutch oven by spoonfuls.
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