2 tbsp. fat
1 (about 5 lb.) beef chuck roast
1 (12 oz.) can beer
2 c. water
1 tbsp. white vinegar
2 tbsp. sugar
1 (16 oz.) can canned tomatoes
2/3 c. onions, chopped
1 tsp. salt
1 tsp. cinnamon
1/2 tsp. ginger
1 lg. bay leaf
1/2 tsp. ground allspice

In large heavy skillet or Dutch oven, over medium-high to high heat, melt fat and brown meat on all sides. In large bowl, combine all other ingredients. Pour over meat. Reduce heat to low; cover and simmer about 3 1/2 hours or until meat is tender. If desired, thicken broth with mixture of flour and water or cornstarch. Serves 8 to 10 servings.