4-5 lb. chuck or rump roast
2 tsp. salt
1/2 c. water
3 med. onions, thinly sliced
2 tbsp. brown sugar, firmly packed
1/2 tsp. dry mustard
1/4 c. vinegar
1 tbsp. Worcestershire sauce
1/2 c. water
3 tbsp. cooking oil
1/4 tsp. pepper
1 (8 oz.) can tomato sauce
2 cloves garlic, minced
1/4 c. lemon juice
1/4 c. ketchup
6 tbsp. flour

Brown roast on all sides in hot oil in Dutch oven. Add salt, pepper, 1/2 cup water, tomato sauce, onion and garlic. Bring to a boil, reduce heat. Cover and simmer for 1 1/2 hours.

Combine brown sugar, mustard, lemon juice, vinegar, ketchup and Worcestershire sauce; pour over meat. Cover and simmer 1 1/2 hours or until tender.

Remove meat to warm platter. Skim off most of the fat; measure the broth. Add enough water to broth to make 3 cups. Return liquid to Dutch oven. Mix flour with 1/2 cup water in small bowl to make a smooth paste. Stir into broth. Cook, stirring constantly, until mixture comes to a boil. Boil 1 minute. Slice roast and serve with gravy.