LADYBIRD’S POT ROAST

5 lb. chuck roast
1 onion, thinly sliced
Juice of 1/2 fresh lime
9 garlic cloves, peeled
Coarse ground pepper to taste
1/4 c. balsamic vinegar
2 T. your favorite hot sauce
2 T. Spice Hunter ground ginger
3 T. Spice Hunter dried oregano
3 T. Worcestershire Sauce
1/2 c. red wine
1 T. Spice Hunter coriander
2 T. Spice Hunter dried tarragon
2 T. prepared mustard
3 T. maple syrup

Choose a roasting pan that will fit the roast snugly. Cover bottom of pan with rings of sliced onion; place roast on onion rings. Pour lime juice over meat. Insert garlic cloves into slits cut into top of roast.

In a separate bowl whisk all remaining ingredients except pepper and pour over meat. Cover the roast with a generous sprinkling of pepper. Cover the pan and bake at 275 degrees for up to 6 hours; turn roast over after half of cooking time. Meat is done when it shreds with a fork! Leftovers make great shredded beef tacos.