Instructions: Trim fat from meat. Sprinkle with salt and pepper. In a Dutch oven, brown meat on all sides in butter. Remove meat. Add onions and garlic. Cook till tender but not brown. Stir in barbecue sauce, mushrooms, dry mustard, chili powder, and 1/2 cup water. Add meat. Bring to boiling; reduce heat. Cover; simmer for 1 1/2 to 2 hours or till meat is tender. Remove meat; boil pan juices gently, uncovered, for 3 to 5 minutes or to desired consistency, stirring often.

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