3-4 lbs. meat
1/2 c. water
5 stalks celery, sliced
2 onions, sliced
1/2 c. tomato sauce
2 tbsp. chili powder
7 garlic cloves, minced
2 bay leaves
1/3 c. Dijon mustard
1/4 c. red wine vinegar
1 1/2 tbsp. molasses
1/4 c. soy sauce
1/4 c. brown sugar
1 can beer
1/2 tsp. paprika
1/2 tsp. pepper

Place French roast in large soup pot. Add all ingredients except beer, paprika and pepper. Cover and cook on 325 for 2 hours in lower third of oven. Add beer and cook for another 45 minutes. Remove meat from pot. Put sauce in metal bowl (toss bay leaves). Slice meat when cool. Skim fat from cooled sauce. Add paprika, pepper and reheat on top of stove, covered.