COMBINE flour, salt, pepper and allspice on a plate; ROLL roast in mixture, PRESSING flour into meat.
HEAT butter and oil in Dutch oven over medium heat; BROWN meat well on all sides; TRANSFER to platter.
REDUCE heat to medium low; ADD onion, garlic and jalapenos; COOK four minutes.
STIR in vinegar, celery and carrot; SPRINKLE on chili powder, chili sauce, sugar, mustard, and tomatoes; MIX.
PREHEAT oven to 350°
RETURN the meat to the Dutch oven; BAKE covered in oven for two hours.
Partially remove cover; continue to BAKE until fork-tender, about another hour.
REMOVE meat; SLICE.
See serving suggestions, below.
ARRANGE slices on serving platter, SPOON half of pot sauce over top. GARNISH with parsley, SERVE remaining sauce on the side.
May use either pork tenderloin or a beef chuck roast.
Per Serving (excluding unknown items): 135 Calories; 6g Fat (34.6% calories from fat); 3g Protein; 21g Carbohydrate; 4g Dietary Fiber; 8mg Cholesterol; 180mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 1/2 Vegetable; 1 Fat; 1/2 Other Carbohydrates.