3 lb. beef pot roast
2 tbsp. olive oil or salad oil
1/3 c. vinegar
1/2 tsp. sugar
1 tsp. salt
1/4 tsp. pepper
3/4 c. chopped carrots
1 (8 oz.) can (1 c.) seasoned tomato sauce
Canned condensed beef broth

Place beef in 12 inch skillet. Combine oil, vinegar and seasonings; pour over meat, turning meat once. Sprinkle carrots on meat; pour tomato sauce over. Cover and simmer (don't boil) 2 1/2 to 3 hours or until meat is fork-tender. Remove carrots from meat and keep warm on platter. Skim fat from meat juices and add juices to carrots; blend in electric blender, or sieve. Add enough broth to make 1 1/2 cups heat through. Serve as sauce with meat and parsleyed potatoes.