1 (4-5 lb.) shoulder or chuck roast
2 tbsp. vegetable oil
1/2 c. catsup
1/2 c. water
1/4 c. red wine vinegar
2 tbsp. Worcestershire sauce
1 tsp. dried whole rosemary
1 tsp. salt
2 med. onions, thinly sliced
5-6 med. potatoes, peeled and halved

Brown roast on all sides in hot oil in a large Dutch oven. Combine next 6 ingredients; pour over roast. Add onions. Cover and simmer 2 hours. Add potatoes, cover and cook 30-45 minutes or until potatoes are tender. Yield 8-10 servings.