1 med. onion, chopped fine
1 clove garlic, chopped
3 tbsp. butter
1 c. catsup
1/4 c. water
2 tbsp. vinegar
2 tbsp. brown sugar
2 tbsp. Worcestershire sauce
1 tsp. chili powder
1 tsp. dry mustard
2 thin slices lemon
2 lb. roast beef

To prepare sauce, cook onion and garlic in butter 5 minutes. Add catsup, vinegar, water, brown sugar, Worcestershire sauce, chili powder, dry mustard, remaining salt and lemon slices. Cook sauce over low heat 10 minutes. Slice beef thinly and add to sauce. Heat thoroughly and serve on bun or rolls.

Leftover beef roast, chuck steak, rump roast, steak or sirloin tip roast are excellent cuts to choose for barbeque. Pork, lamb or veal also may be used.