Bear's Anecdote - A friend of mine from Huntsville, Alabama (Tim P. - It isn't good to give full names on the internet.) put me onto the Farm Journal's "Best Ever Recipes" book. He sent me a couple recipes. Here is the information on how to find the book on the web.
Farm Journal's Best-Ever Recipes, by Elise W Manning
Publisher: Philadelphia : Countryside Press ; Garden City, N.Y. : distributed to the trade by Doubleday, Copyright 1977.
ISBN: 0385129661 : 9780385129664 OCLC: 2917780
Gee. Normally, when you hear the words "California" and "Pot" in the same sentence, the topic is something illegal!
4 to 5 lb chuck or rump roast
3 tblsp cooking oil
2 tsp salt
1/4 tsp pepper
1/2 c. water
1 (8 oz) can tomato sauce
3 medium onions, thinly sliced
2 cloves garlic, minced
2 tblsp brown sugar, firmly packed
1/2 tsp dry mustard
1/4 c. lemon juice
1/4 c. white vinegar
1/4 c. ketchup
1 tblsp Worcestershire sauce
6 tblsp flour
1/2 c. water
Brown roast on all sides in hot oil in Dutch oven.
Add salt, pepper, 1/2 c. water, tomato sauce, onion and garlic.
Bring to a boil, then reduce heat.
Cover and simmer 1-1/2 hours.
Combine brown sugar, mustard, lemon juice, vinegar, ketchup and Worcestershire sauce.
Pour mixture over meat.
Cover and simmer 1-1/2 hours until tender.
Remove meat to warm platter.
Skim off most of the fat from the sauce.
Add enough water to broth to make 3 c.
Return liquid to Dutch oven.
Mix flour with 1/2 c. water to make a smooth paste.
Stir flour mixture into broth.
Cook broth, constantly stirring, until the mixture comes to a boil.