3 to 4 lb. beef pot roast
2 tsp. salt
1/4 tsp. black pepper
3 tbsp. fat
1/2 c. water
1 (8 oz.) can tomato sauce
3 medium onions
2 cloves garlic
2 tbsp. brown sugar
1/2 tsp. dry mustard
1/4 c. lemon juice
1/4 c. catsup
1/4 c. vinegar
1 tbsp. Worcestershire sauce

Rub meat with salt and pepper. Brown in hot fat. Add water, tomato sauce, thinly sliced onion and minced garlic. Cover and cook over low heat 1 1/2 hours. Combine remaining ingredients and pour over meat. Cover and cook about 1 hour or until tender. Skim most of fat from gravy. Dilute with water to suit taste; then thicken with 2 tablespoons of flour mixed to a smooth paste with a little water.

"For a second meal, dice leftover roast. Heat in leftover gravy and serve on toasted buns as barbecued beefwiches."

Note: Don't be afraid to try this pot roast if you're not fond of barbecued food.