1 (4 1/2-5 lb.) chuck roast
Freshly ground pepper to taste
1 tbsp. curry powder
4 tbsp. olive oil

SAUCE:

1 c. catsup
1/2 c. vinegar
1/2 c. water
2 tbsp. brown sugar
2 tbsp. Worcestershire
Several drops Liquid Smoke
Dash of Tabasco
1/2 tsp. dry mustard
1 med. yellow onion, chopped

Rub the roast with the freshly ground pepper and the curry powder. Heat a large frying pan and add the oil. Brown the meat on all sides, using high heat. Prepare the sauce by simmering all the sauce ingredients until the onions are soft.

Place the roast in a large piece of aluminum foil and place on baking sheet. Pour the sauce over the roast and fold foil over to seal the roast well. Place on a grill or in a 350 degree oven for about 2 hours, or until tender. Serves 6-8.