1 roast with fat trimmed
1 tsp. salt
1/4 tsp. pepper
1 (8 oz.) can tomato sauce
1/2 c. beef broth
3 med. onions, sliced
2 cloves garlic, minced
1/4 c. lemon juice
1/4 c. vinegar
1/4 c. unsweetened pineapple juice
1 tsp. Worcestershire sauce
1/2 tsp. dry mustard

Rub meat with salt and pepper. Brown in large Dutch oven over medium heat. Cover pot and turn meat often. Pour off any drippings. Add tomato sauce, broth, onions and garlic and cook over low heat for 1 1/2 hours. Combine remaining ingredients and pour over meat. Cover and cook for 1 hour or until fork tender.