1Trim 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.
2Add 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.
3Bring 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 sauce once or twice. Remove roast and thicken sauce with 2 T. flour and water, if desired. One roast makes 4 to 6 servings.
Source: Marlboro Country Cookbook