3 to 4 pound roast
1 tsp. salt
1/2 tsp. pepper
butter
1/2 cup water
1 (18 ounce) can tomato sauce
3 onions, sliced
2 cloves garlic, minced
2 tbsp. brown sugar or molasses
1/2 tsp. dry mustard
1/4 cup lemon juice
1/4 cup catsup
1/4 cup vinegar
1 tbsp. worcestershire sauce

Rub meat with salt and pepper. Brown. Add water, tomato sauce, onions and garlic. Cover and cook over low heat for 2 hours. Combine remaining ingredients and add to meat and continue cooking until tender (about 1 hour).

Cornbread Dumplings:

3/4 cup cornmeal
1/2 cup flour
1/2 tsp. salt
1 1/2 tsp. baking powder
1 egg (beaten)
1/2 cup milk
2 tbsp. shortening (melted)

Combine dry ingredients, stir in egg, milk and shortening. Drop by spoonfuls into hot sauce. Cover and simmer 15 minutes.

Makes 8 servings.