Ingredients
| 1 to taste | Salt & freshly ground pepper |
| 2 kgs | Beef roasts, lean and boneless |
| 1 bag | Coleslaw mix |
| 1 can | Diced apple |
| 2 cans | Chopped tomatoes |
| 2 | Onions, chopped |
| ½ cup | Raisins |
| 1 cup | Brown sugar, tightly packed |
Directions
- Put the roast in a Dutch oven or heavy all-metal pot with tight-fitting lid. Sprinkle lightly with salt and pepper.
- Cover the roast with thoroughly drained coleslaw and the apple, raisins and tomatoes.
- Crumble the sugar on top. Put the lid on tightly and nestle deep in glowing coals for three to four hours, keeping coals banked up the sides of the pot.
- Unwrap carefully because of the steam. Slice and serve with bread to mop up sauce.