3 lbs. boneless chuck roast
1 tbsp. bacon fat
1 c. water
3/4 c. celery, sliced thin
1 lg. carrot, grated
1 sm. can tomato sauce
1 can of water

Instant minced onion
Ketchup
Vinegar
Brown sugar (light or dark)

1 beef bouillon cube
1/2 tsp. parsley flakes

Chili powder
A-1 sauce
Soy sauce
Salt
Liquid smoke

Garlic powder
Dry mustard
Curry powder
Basil
Oregano
Ginger
Cinnamon
Celery seed
Dill seed
Dash of pepper

In Dutch oven or on top of stove brown chuck roast lightly in bacon fat on both sides. Add water, cover and cook over low heat until tender (about 2 hours). Take meat out of pan, remove any fat and gristle. Shred meat with a sharp knife. Serrated edge works good. Return shredded meat to pan and add all other ingredients, and stir together. Bring to boil and simmer. Very easy and delicious!