1 lg. rolled rump roast
1 lg. pork roast

Cook roasts separately, in large covered pans. Cover each with one to two cups water, and one can beef broth, one can French onion soup. Cook slowly until roasts fall apart easily. (Two to four hours depending on size of roasts.) Pull apart into small pieces and set aside.

SAUCE:

Melt 1/2 cup butter and add one or two large onions (chopped). Add: 2 tbsp. celery salt 2 tbsp. Worcestershire sauce 10 tbsp. brown sugar 2 c. water 1 tsp. prepared mustard 2 c. catsup

Simmer for 20 - 30 minutes. Pour over beef and pork, mix and simmer an additional 30 - 40 minutes.