2 lb. blade pot roast, chuck roast, eye or round or rump roast

MARINADE:

2 tsp. soy sauce
Juice of 1 lemon
3 dashes bitters
Ginger ale
2 tbsp. brown sugar
1 clove garlic, minced
3 tbsp. bourbon

In a cocktail glass, place all above ingredients. Fill glass with ginger ale; mix well. Place meat in a cooking bag, pour over marinade. Refrigerate overnight.

Turn bag several times during marinating. Remove meat from bag.

In a Dutch oven, brown meat. Cover and cook on low heat for 1 hour per pound. Remove from heat and pour over marinade. Cook on low heat until desired doneness. Serve with marinade. Delicious.