3 - 4 lb. beef arm, chuck, or blade pot roast
1/8 tsp. pepper
1 tsp. salt
1/2 c. catsup
1/2 c. water
1 tbsp. vinegar
1 tbsp. brown sugar
2 tbsp. lemon juice
1 tbsp. Worcestershire sauce
1 med. onion, sliced

Brown pot roast. Season with pepper and salt. Mix remaining ingredients and add to pot roast. Cover tightly and cook slowly at 325 degrees for 3 1/2 to 4 hours or until tender. Thicken liquid to serve with noodles or rice. Left overs can be sliced for barbecued sandwiches.