4-5 lb. beef chuck pot roast
1 tbsp. shortening
2 lg. onions, sliced
1 clove garlic, minced
2 bottles 7-Up (7 oz. each)
2 bay leaves
2 tbsp. cider vinegar
1 tbsp. brown sugar
1 tbsp. salt
3 tbsp. catsup
1/4 c. raisins (optional)

Brown meat on both sides in melted shortening. Add onion, garlic, 7-Up and bay leaf. Cover and cook slowly for about 2 hours. Add remaining ingredients and cook additional 30 minutes to 1 hour, until tender. Serve with hot buttered noodles. Makes 8-10 servings.