5 lb. pot roast
5 c. burgundy wine
4 c. water
1 c. smoked pork fat or bacon
2 lg. onions
4 heads garlic
4 whole cloves
1/2 tbsp. pepper balls

Chop meat into 4 or 5 pieces in large cooking pan. Chop onions, garlic and pork fat. Combine all ingredients together in pan all at the same time. Cook for 60 minutes or until meat is fully cooked. Reduce flame when boiling.