3 tbsp. flour
1 tsp. salt
1/2 tsp. celery salt
1/4 tsp. garlic salt
1/4 tsp. black pepper
1/2 tsp. ginger
1 1/2 lb. chuck roast
1 tbsp. bacon fat
1 lb. can tomatoes
2 med. onions, chopped
1/6 c. red wine vinegar
1/4 c. molasses
3 to 4 carrots, cut in 1-inch pieces
Hot cooked rice

Cut roast in 2-inch cubes. Combine first 6 ingredients and sprinkle over beef cubes. Brown meat in bacon fat. Add next 4 ingredients plus 1/2 cup water. Bring to boil, reduce heat, cover and simmer about 2 hours. Add carrots and simmer 30 minutes longer or until carrots are tender. Serve over rice. Yield: 4-5 servings.