1 (4 to 5 lb.) chuck roast
3 tbsp. shortening
2 tsp. salt
1/4 tsp. pepper
1/2 c. water
1 (8 oz.) tomato sauce
3 med. onions, thinly sliced
2 cloves garlic, minced
2 tbsp. brown sugar
1/2 tsp. dry mustard
1/4 c. lemon juice
1/4 c. vinegar
1/4 c. ketchup
1 tbsp. Worcestershire sauce

Gravy Mixture:
6 tbsp. flour
1/2 c. water

Brown meat on both sides with shortening. Add everything up to garlic. Cover and simmer 1 1/2 hours. Add rest of the ingredients and continue to simmer for an additional 1 1/2 hours. Take meat out and slice. Arrange on platter.

To make gravy: Combine 6 tablespoons flour and 1/2 cup water. Slowly add to the pot roast mixture until gravy thickens. Pour over pot roast and serve.