2 tsp. salt
1/4 tsp. pepper
4 to 5 lbs. pot roast
2 tbsp. butter
1/2 c. water
8 oz. can tomato sauce
3 med. onions, sliced
2 cloves garlic, crushed
2 tbsp. brown sugar
1/2 tsp. dry mustard
1/4 c. lemon juice
1/4 c. vinegar
1/4 c. catsup

Blend salt and pepper, and rub over meat.

Melt butter in heavy kettle or Dutch oven; brown beef well on all sides over medium heat.

Add water, tomato sauce, onions and garlic. Cover; cook over low heat for 1 1/2 hours.

Blend remaining ingredients; pour over beef. Cover; cook for 1 1/2 to 2 hours longer, or until very tender.

Skim all fat from gravy; serve with sliced meat. Serves 8.