3 lb. boneless chuck roast
1/4 c. cooking oil
1 tsp. salt
1/4 c. wine vinegar
1/4 c. catsup
2 tbsp. Worcestershire sauce
1 tbsp. soy sauce
1 tsp. dried rosemary
1/2 tsp. garlic powder
1/2 tsp. dry mustard

Brown roast slowly in hot oil in skillet. Sprinkle with salt. Combine other ingredients and pour over meat. Cover tightly and simmer 2 hours or until fork tender. Remove to platter. Skim off fat from sauce and spoon remaining sauce over meat.