3-4 lb. arm, blade, or chuck roast
3 tbsp. shortening
3 tsp. salt
1/4 tsp. pepper
2 (16 oz.) cans crushed tomatoes
1 lg. onion, sliced thin
1/2 tsp. ground ginger
1 clove garlic, minced
3 tbsp. cornstarch
1 c. water

Brown roast in a large heavy kettle in shortening, turning once to brown both sides. Pour off fat. Season roast with salt and pepper. Add tomatoes, onions, ginger and garlic. Add enough water to cover meat well and stir to mix. Cover tightly and bring to a boil. Turn heat to medium/low and cook 3-4 hours or until meat becomes tender. Add water as needed to keep meat covered. When done, remove meat and thicken leftover liquid with cornstarch and 1 cup water for gravy.