In a medium saucepan saut onion in butter until it is soft but not browned. Add the remaining ingredients and bring to a boil. Reduce heat and simmer 30 minutes. Add sliced leftover roast and heat.
NOTES : An all purpose sauce that goes well with beef, hot dogs, chicken, sausages and even pork. After the sauce had simmered for 30 minutes I cut up the beef in slices and added - simmering for an additional 10 minutes. Turned out nice and tender. Recipe by: The Daily Gleaner Mar. 7/98
Posted to TNT Recipes Digest by "Linda G." <firstname.lastname@example.org> on Mar 10, 1998