3-4 lb. boneless chuck roast

Roast the day before with 1/2 can of beef consomme and 1/2 can water. (I use 3 bouillon cubes in 1 1/2 to 2 cups boiling water). Bake until tender 2-3 hours. Shred with fork.

1 1/2 c. diced onion
2 tbsp. Tabasco
1/2 c. brown sugar
1 c. catsup
1 c. chili sauce
Salt and pepper to taste

Skim off fat before mixing with other ingredients. Add all seasonings to broth and mix. Bake at 350 degrees for 1 hour. Can be made ahead and reheated or kept in refrigerator and baked when used.

Serves 12.