1 tbsp. shortening
3 lb. round bone pot roast
1/4 c. sliced onions
1/2 c. vinegar
1/2 c. brown sugar
1/8 tsp. nutmeg
1/4 tsp. salt

Melt shortening in Dutch oven on medium-high heat. Add pot roast and brown well on all sides. Remove meat and cook onions until limp and transparent. Return meat to Dutch oven. Add remaining ingredients. Cover with vac-control valve closed. Simmer over low heat about 2 1/2-3 hours or until meat is tender. Makes 4-5 servings.