1 (3-4 lb.) square cut rump roast
2 tbsp. fat
1 (16 oz.) can tomatoes
2 c. water
1 tbsp. vinegar
2/3 c. chopped onion
2 tbsp. sugar
2 tsp. salt
1 tsp. cinnamon
1 tsp. ginger
1 bay leaf

Brown meat. Add rest of the ingredients. Bring to a boil and then simmer 3-4 hours or until tender. Remove meat and thickens broth. Serve with mashed potatoes, noodles or rice.