4 1/2 - 5 lbs. cross rib roast
2 lg. garlic cloves, minced
1 green pepper, chopped
2 lg. onions, chopped
1/2 c. celery
1 bottle chili sauce
1/8 tsp. black pepper
1 tbsp. brown sugar
1/2 tsp. grated lemon rind
1/2 c. water
4 tbsp. Worcestershire sauce
Dash of Tabasco sauce
4 tbsp. cider vinegar
1 tsp. paprika
2 tsp. salt
2 tsp. dry mustard
7 drops liquid smoke

Place roast in above mixture, spooning over sides. Place, uncovered, over medium heat and bring to rolling boil. Cover with tight lid and simmer 3 1/2 hours, turning several times. Take meat out of mixture and slice cross grain of meat; return to mixture and serve on French rolls. Heat rolls if desire. Serves 12-15.