1 (8 oz.) can tomato sauce
1/2 c. beef broth
1 onion, chopped
1 (5 lb.) pot roast
1/4 c. catsup
2 tsp. Worcestershire sauce
1 tsp. mustard
Paprika, garlic powder & salt to taste
1/4 c. vinegar

Combine tomato sauce, beef broth and onion. Season with paprika, garlic powder and salt. Place roast in refrigerator dish. Add tomato sauce mixture. Refrigerate covered for about 12 hours or overnight. Remove roast from marinate (reserve marinate).

Brown roast slowly in hot fat in a Dutch oven. Add vinegar, catsup, Worcestershire sauce and mustard to reserved marinate. Stir to blend. Pour over roast. Simmer covered for 2 hours and 30 minutes or until tender. Roast may be baked in 350 degree oven, if desired.