Serving Ideas : When serving, I prefer to slice some of the logs and leave some whole to be sliced as needed. Serve with assorted crackers. Garnish with tomatoes, green onions and sprigs of fresh parsley, if desired. Make ahead and freeze.. 12 logs serves 25 - 30 people NOTES : Good way to utilize any left over roast. If you are using left over roast, use your own judgement on amounts to use. I just use a little of this and a little of that.

2	Pounds	boneless chuck roast, cut in 1 1/2" cubes
2	tablespoons	cooking oil
2	cups	water
1 1/2	teaspoons	salt
1/2	teaspoon	black pepper
1/4	teaspoon	allspice
1	tablespoon	liquid smoke flavoring
1/2	cup	chopped celery
1/4	cup	chopped onion
1/4	cup	chopped sweet relish
2/3	cup	mayonnaise
2	8 oz. packages	cream cheese -- room temp.
2	4 oz. pks	whipped cream cheese with chives
1	cup	grated cheddar cheese
1/4	cup	paprika
2	tablespoons	finely chopped bell pepper
1	tablespoon	finely chopped pimento
2	tablespoons	finely chopped onion
2	cups	chopped pecans

• Brown beef in hot oil in heavy dutch oven. Add water, salt, pepper and allspice. Bring to a boil, then reduce heat to low and continue cooking (covered) for approximately 1 1 /2 hours or until meat is tender. Remove beef from broth and cool.
• When beef is cooled, grind (approximately 4 cups), add steak sauce, celery, onion, relish and mayonnaise. Mix well. Divide into 6 portions.
• Shape each portion into a 6" long log, pressing mixture firmly to hold shape. Combine cheeses and blend well. Stir in pimento and bell pepper and mix well. Spread cheese mixture approximately 1/4" thick over each log, covering well. Sprinkle with paprika and roll in chopped pecans to cover.
• Place in refrigerator until ready to serve (30-45 min).

  Yield: 12 logs