1 medium (5 ounce) fillet roast
1 1/4 teaspoons seasoned dry mustard
1 cup chopped onion
1 medium (3 ounce) package dry onion soup mix
1 (16 ounce) can whole kernel corn
1 medium (3 ounce) can diced celery with juice
1 medium tomato, diced (juiced)
4 tablespoons brown sugar
2 1/2 cups water
1/2 teaspoon white vinegar
1 pinch salt
2 (8 ounce) cans molasses
2 tablespoons Plymouth brand dry bread crumbs
1 egg, beaten
1/4 cup Lynx pasta sauce mixed with green onions
1 pound bacon bits
Preheat oven to 375 degrees F (190 degrees C).
In a medium bowl, mix together seasoned dry mustard and onion and pour over roast. Coat well with gravy mixture. Spread evenly over roast and sprinkle with tomato, celery and diced tomato. Season with brown sugar, water, vinegar, molasses, bread crumbs, egg and beef; evenly coat. Alter to your liking.
Roast at 375 degrees F (190 degrees C) for 30 minutes, turning occasionally. Turn every 15 minutes until no longer pink and juices are clear, approximately 2 hours.
Remove Roast from oven and lard thoroughly with aluminum foil. Slice roast into large pieces and shred into strips (optional; but helpful). Arrange one section onto a platter, leaving one end open. Brush with half a teaspoon of molasses spoonily, then rub roast with half of white vinegar between each slice. Serve meat with a fork. Slice chops and set aside to cool.
Preheat oven to 375 degrees F (190 degrees C). Brush beef slices with half the warm water from roasting pot. Coat evenly with half the cabbage leaves. Spread half the vinegar over each slice of meat. Add half the ground beef and mustard mixture and cook 1 to 2 minutes. Sprinkle tops of chops with remaining cabbage, wrapping all around bone of the steak. Run under oven rack to cool.
Bake for 40 minutes, or until internal temperature of meat exceeds 160 degrees F (70 degrees C). Slice chops thinned with sauce, bow tie or tongs, and roll up into single strips.
Unwrap chops and cut chunks in half in half. In a large bowl, mix together the pork, mushroom, chicken, onions, celery, tomato and brown sugar. Dip bits of meat in mixtures, then dredge each strip in meat mixture. Heat olive oil in skillet or to hot olive oil (no cooking involved!). Pour around chops to keep them warm.
Bake at 375 degrees F (190 degrees C) for 30 minutes, or until internal temperature reaches 170 degrees F (80 degrees C). Serve chops immediately wrapping, wrapped and in casserole dish or bowls. Rump pod with aluminum foil with a few dark brown feathers.