1/2 c. butter
1/2 tsp. dry mustard
1 tbsp. chopped onion
1 1/3 c. chili sauce
2 tsp. lemon juice
1/3 c. brown sugar
1/2 tsp. chili powder
2-3 lb. roast beef (pork or venison)
Carrots

Boil roast in water with salt, pepper, corns and carrots. Cook for 2 hours until tender. Slice roast very thin and cook in frying pan with all other ingredients, adding more or less according to taste. Serve on buns.