1 garlic clove, minced
1 tsp. vegetable oil
1 (10 3/4 oz.) can condensed tomato soup (undiluted)
1/3 c. water
2 tbsp. brown sugar
2 tbsp. lemon juice
2 tbsp. Worcestershire sauce
2 tbsp. Dijon mustard
1/8 to 1/4 tsp. hot pepper sauce

Place roast on a rack in a shallow roasting pan.

Bake, uncovered, at 325°F for 1 to 1 1/2 hours. In a skillet, sauté the onion, celery and garlic in oil until tender. Stir in the remaining ingredients. Spoon 1 cup sauce over roast.

Bake 45 to 55 minutes longer or until a meat thermometer reads 160°F. Let stand for 10 to 25 minutes before slicing. Serve with the remaining sauce.

Yield: 8 servings.