1 (3-4 lb.) pot roast
1/2 c. flour
1 tsp. salt
Pepper to taste
2 onions
2/3 c. catsup
2/3 c. water
1 tbsp. Worcestershire sauce
3 tbsp. soy sauce
1/2 c. brown sugar

Dredge roast with flour, salt and pepper. Place in a Dutch oven. Add chopped onions. Combine catsup, water, Worcestershire sauce, soy sauce and brown sugar. Pour over roast. Cover and place in 325 degree oven. Bake for 3-3 1/2 hours. Last hour, add peeled and cut potatoes and carrots as desired.