3 lbs. boneless chuck roast
1/4 c. cooking oil
1 tsp. salt
1/4 c. wine vinegar
1/4 c. ketchup
2 tbsp. Worcestershire sauce
2 tbsp. soy sauce
1 tsp. dried rosemary (opt.)
1/2 tsp. garlic powder
1/2 tsp. dry mustard (opt.)

Brown roast slowly in hot oil in Dutch oven or skillet. Sprinkle with salt. Combine other ingredients and pour over meat. Cover tightly and simmer 2 hours or until fork tender. Remove to platter. Cool sauce and skim off fat. Discard. Thicken with cornstarch and water. Pour sauce over meat or alone with meat in gravy boat. Serves 8.