How to make it

  • Trim meat, if needed. Heat bacon fat in a Dutch oven (extra large for 2 roasts); brown meat on all sides. Remove meat from pot and sprinkle with salt and pepper.
  • Add onions and garlic to pot; cook over medium heat and stir until onions are golden brown. Place meat on top of onions. Mix tomato sauce and Fire Water; pour over meat and onions. Bring to a boil, cover and cook at a slow boil for 1 1/2 hours.
  • Mix sugar, chili powder, dry mustard, cider vinegar, and steak sauce; pour over meat and onions. Cover and cook 1 hour. Baste with sacue once or twice. Remove roast and thicken sauce with 2 TBS all purpose flour and water, if desired.
  • 1 roast makes 4-6 servings

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