2 tbsp. oil
2 med. onions, sliced
1 (8 oz.) tomato sauce
2/3 c. brown sugar
1 tbsp. salt
1 tsp. dry mustard
2 bay leaves
1 beef chuck roast, about 4 lbs.
1 clove garlic, minced
1 (6 oz.) tomato paste
1/2 c. cider vinegar
2 tbsp. Worcestershire sauce
1/4 tsp. pepper

ABOUT 4 HOURS BEFORE SERVING:

In 8 quart Dutch oven over medium-high heat, in oil, cook roast until well browned on both sides. Remove meat to platter.

In drippings, cook onions and garlic until lightly browned, about 5 minutes. Stir in tomato sauce and remaining ingredients. Return meat to pan. Over high heat, heat to boiling. Reduce heat to low, cover, and cook-simmer 3 hours or until tender. Turn meat over halfway through cooking time.