Spicy Pot Roast I

Ingredients : 1 (3 1/2 to 4 pound) chuck roast 1 (9 ounce) package mincemeat 1 cup water 1 tablespoon tapioca 1/2 cup brandy 1 teaspoon salt 1/2 teaspoon ginger Preparation : Break up mincemeat and put in saucepan. Add water and stir until all of the mincemeat is moistened. Add brandy, salt, ginger and tapioca. Bring to a boil, stirring constantly. Remove bone from meat. Tie string around boned roast (this will hold it together and make carving easier). Put meat in Dutch oven or pan with tight-fitting lid. Pour mincemeat mixture over meat. Cover and bake for 3 hours at 325 degrees F. Don't remove lid during cooking. Serves 6