1 (4 to 5 lb.) boneless pork roast (or beef chuck or rump roast)
3 tbsp. shortening
2 tsp. salt
1/4 tsp. pepper
1/2 c. water
1 (8 oz.) can tomato sauce
3 med. onions, thinly sliced
2 garlic cloves, minced
2 tbsp. brown sugar
1/2 tsp. dry mustard
1/4 c. lemon juice
1/4 c. vinegar
1/4 c. ketchup
1 tbsp. Worcestershire sauce
6 tbsp. flour
1/2 c. water

Melt shortening in a heavy pan and brown roast on both sides. Add salt, pepper, 1/2 cup water, tomato sauce, onions and garlic. Cover and simmer over low heat 1 1/2 hours.

Combine brown sugar, mustard, lemon juice, vinegar, ketchup and Worcestershire sauce and pour over meat. Cover and simmer another 1 1/2 hours. Remove meat. Cool, cover and refrigerate overnight. Store broth in a container and refrigerate.

Next day, make gravy. Skim off most of the fat. Strain and measure the broth, adding enough water to make 3 cups. Pour in pan. Mix flour with 1/2 cup water and stir into broth. Cook over low heat, stirring occasionally, until gravy begins to boil. Cook 5 minutes longer. Remove all visible fat from roast and shred or thinly slice cold meat into gravy and mix well. Check seasonings. Serve warm on fresh, chewy rolls.