2 1/2 to 3 lb. chuck roast
1-2 tbsp. cooking oil
1/2 c. flour
1 tsp. salt
1/2 tsp. pepper
1/2 tsp. garlic salt
3 (16 oz.) cans stewed tomatoes
1 (8 oz.) can tomato sauce; optional
1 med. onion, chopped

Remove bones from heat and pound salt, pepper, garlic salt, and flour well into meat with mallet or edge of heavy plate.

Heat oil over medium heat and saute onions until soft. Brown meat on both sides; add more oil, if needed. Add stewed tomatoes and tomato sauce if used. Bring to light boil, reduce heat, cover and simmer lightly at least 1 1/2 hours. Serve with mashed potatoes - a Boy Scouts' favorite.